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Updated: Apr 29, 2026

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
09:12

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

Published on: May 19, 2023

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工业专家和半训练有素的评估人员在强烈香味的酒的感官评价中所产生的差异和相关性

Ran Xiangli1,2, Yue Ma1,2, Yong Zeng3

  • 1Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu, P. R. China.

Journal of food science
|August 8, 2024
PubMed
概括

使用适用率 (RATA) 方法对强烈芳香的baijiu进行感官分析,揭示了专家和消费者词典之间的相关性. 这弥合了理解白的差距.

关键词:
在中国,酒是中国的酒.评估员的比较 评估员的比较消费者 消费者 消费者 消费者 消费者感官分析是一种感官分析.有强烈的香气.

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