Optimization of fermentation conditions for mixed bacteria of kiwifruit wine and its antioxidant activity

JIN Haiyan; WANG Fengyuan; LU Yunfeng; ZHANG Sipu; NIU Jiajia; TANG Cunduo; ZUO Weifang; YANG Yongfeng

doi:10.13995/j.cnki.11-1802/ts.028328

JIN Haiyan, WANG Fengyuan, LU Yunfeng, ZHANG Sipu, NIU Jiajia, TANG Cunduo, ZUO Weifang, YANG Yongfeng

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (3) : 177-185.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (3) : 177-185. DOI: 10.13995/j.cnki.11-1802/ts.028328

Optimization of fermentation conditions for mixed bacteria of kiwifruit wine and its antioxidant activity

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(3): 177-185 https://doi.org/10.13995/j.cnki.11-1802/ts.028328

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Received	Revised	Published
2021-06-20	2021-07-25	2022-02-15
Issue Date
2022-03-04

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