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《Journal of Anhui Agricultural Sciences》 2010-22
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Application of the Uniform Design and the Orthogonal Design in the Formula Optimization of the Fermented Beverage of Mixed Vegetable Juice

MA Hong-mei (College of Bioscience and Technology,Qiongzhou College,Wuzhishan,Hainan 572200)  
By the uniform design and the orthogonal design,the formula of the fermented beverage of mixed vegetable juice was optimized.The test results of two design methods were compared.And the results showed that the uniform design method was more suitable for the optimization of the fermented beverage of mixed vegetable juice.
【Fund】: 海南省“十一五”教育科学规划课题(QJI11529)
【CateGory Index】: TS275.5
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【Citations】
Chinese Journal Full-text Database 1 Hits
1 MA Hong-mei,LI Dong-zhe(Department of Life Science,Qiongzhou University,Wuzhishan Hainan 572200,China);Research on Production Technology of Set JuiceTang Yoghurt[J];Journal of Qiongzhou University;2008-02
【Secondary Citations】
Chinese Journal Full-text Database 2 Hits
1 WANG Yu-hua, WANG Li-mei, CHEN Xiao-ping, LIU Qing-he (College of Food Engineering, Jilin Agricultural University, Changchun, Jimin 130118, China);Yogurt Prepared with Lactobacillus acidophilus[J];Journal of Jilin Agricultural University;2002-04
2 Luo Lei et. al;Study on processing of Lactobacillus acidophilus yogurt[J];The Food Industry;2003-01
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