Optimization of fermentation process of blueberry and Chinese yam flavored fermented milk by fuzzy mathematics comprehensive evaluation and response surface method

ZHANG Yongfang, ZHANG Jie, ZHU Ling

China Brewing ›› 2025, Vol. 44 ›› Issue (4) : 254-260.

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China Brewing ›› 2025, Vol. 44 ›› Issue (4) : 254-260. DOI: 10.11882/j.issn.0254-5071.2025.04.037

Optimization of fermentation process of blueberry and Chinese yam flavored fermented milk by fuzzy mathematics comprehensive evaluation and response surface method

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(4): 254-260 https://doi.org/10.11882/j.issn.0254-5071.2025.04.037

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