Sensory evaluation of black pigmented rice (Oryza sativa cv. Poireton) wine fortified with probiotic Lactobacillus acidophilus ATCC 4356 and Lactobacillus sakei ATCC 15521 using fuzzy logic

Publisher： John Wiley & Sons Inc

E-ISSN： 2050-0416|121|4|566-573

ISSN： 0046-9750

Source： JOURNAL OF THE INSTITUTE OF BREWING, Vol.121, Iss.4, 2015-10, pp. : 566-573

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