基于主客观赋权-模糊数学法优化筠姜红枣椰奶饮工艺

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DOI:10.3969/j.issn.1000-9973.2024.05.018
引文格式:付家莉,罗霜,陈柯宇,等.基于主客观赋权-模糊数学法优化筠姜红枣椰奶饮工艺[J].中国调味品,2024,49(5):113-119.
FU J L, LUO S, CHEN K Y, et al.Optimization of process of Rhizoma Zingiberis and jujube coconut milk beverage based on subjective and objective weighting-fuzzy mathematics method[J].China Condiment,2024,49(5):113-119.
摘要:以筠姜、红枣为原料研制一款饮料,考察纯椰子粉、白砂糖、柠檬酸对其感官品质的影响。(剩余11265字)