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Optimization of fermentation technology of traditional highland barley wine based on fuzzy mathematical sensory evaluation and response surface method

Year: 2024

Type: article

Source: DOAJ (DOAJ: Directory of Open Access Journals)

DOI: 10.11882/j.issn.0254-5071.2024.09.032

Author: ZHANG Chen, YAN Yingying, ZHANG Wenhui

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W6922037720

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