白肉枇杷白兰地原酒发酵条件优化

赵欠,王巧碧,袁敏,周才琼

Researches on response surface methodology for optimizing fermentation process of brandy raw wine made by white flesh loquat

ZHAO Qian,WANG Qiao-bi,YUAN Min,ZHOU Cai-qiong

食品与发酵工业 . 2017, (1): 104 .