Optimization of process conditions and quality analysis of fermented winewith sweet orange pulp residue

doi:10.13995/j.cnki.11-1802/ts.020813

ZHU Xiajian, TAN Anqun, FAN Jiaying, LI Zeling, ZHOU Qi, YI Xin, LI Guijie, GUO LI, TAN Xiang, HUANG Linhua, WANG Hua

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (21) : 207-214.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (21) : 207-214. DOI: 10.13995/j.cnki.11-1802/ts.020813

Optimization of process conditions and quality analysis of fermented winewith sweet orange pulp residue

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(21): 207-214 https://doi.org/10.13995/j.cnki.11-1802/ts.020813

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Received	Published
2019-04-10	2019-11-15
Issue Date
2019-11-15

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