Research on the brewing technology of Tibetan traditional barley liquor based on response surface method

doi:10.13995/j.cnki.11-1802/ts.021871

JIA Fuchen, ZHANG Xiaomeng, YU Jiajun, JIN Weiyun, ZHANG Fengjie, XUE Jie, XUE Bei

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (22) : 171-178.

PDF(2862 KB)

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (22) : 171-178. DOI: 10.13995/j.cnki.11-1802/ts.021871

Research on the brewing technology of Tibetan traditional barley liquor based on response surface method

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(22): 171-178 https://doi.org/10.13995/j.cnki.11-1802/ts.021871

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(2862 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export