Orthogonal Array Optimization of Wine Fermentation from Purple Sweet Potato Residue after Pigment Extraction and Sensory Evaluation by Fuzzy Comprehensive Evaluation Model
YIN Jian-zhong，WANG Qi，WU Shao-xiong，ZHANG Xue-hui，XU Fang，ZHANG Li-juan，
FOOD SCIENCE . 2011, (6): 131 -134 .  DOI: 10.7506/spkx1002-6630-201106029