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基于主客观赋权-模糊数学法优化筠姜 红枣椰奶饮工艺.

Authors :
付家莉
罗霜
陈柯宇
王剑波
尤晓舟
Source :
China Condiment; May2024, Vol. 49 Issue 5, p113-119, 7p
Publication Year :
2024

Abstract

<i>Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10009973
Volume :
49
Issue :
5
Database :
Complementary Index
Journal :
China Condiment
Publication Type :
Academic Journal
Accession number :
177361371
Full Text :
https://doi.org/10.3969/j.issn.1000-9973.2024.05.018