Optimization of production biotechnology of rice-flavor Oolong tea wine by response surface design

doi:10.13995/j.cnki.11-1802/ts.029785

LIU Kunyi, LUO Hui, AN Jiangshan, LIANG Zhengwei, SHI Yang, CHEN Lijiao, MA Yan, ZHAO Ming

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (23) : 334-340.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (23) : 334-340. DOI: 10.13995/j.cnki.11-1802/ts.029785

Optimization of production biotechnology of rice-flavor Oolong tea wine by response surface design

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(23): 334-340 https://doi.org/10.13995/j.cnki.11-1802/ts.029785

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Received	Revised
2021-05-24	2021-08-22
Issue Date
2021-12-31

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