Response surface optimization of fermentation technology and analysis of aroma components for green jujube wine

ZHANG Ya-ning; WANG Xiao-rong; LUO Ja-li; YANG-Jian; ZHANG Fu-sheng

doi:10.13995/j.cnki.11-1802/ts.2013.11.038

ZHANG Ya-ning, WANG Xiao-rong, LUO Ja-li, YANG-Jian, ZHANG Fu-sheng

Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (11) : 134-141.

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Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (11) : 134-141. DOI: 10.13995/j.cnki.11-1802/ts.2013.11.038

Food and Fermentation Industries

Response surface optimization of fermentation technology and analysis of aroma components for green jujube wine

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2013, 39(11): 134-141 https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.038

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