Optimization on anti-browning process of mango juice by response surface methodology

SHANG Chao-jie, WANG Wei-min, CHEN Su-hua, ZHANG Xiao-di, XU Yu-juan

Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (09) : 232-237.

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Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (09) : 232-237. DOI: 10.13995/j.cnki.11-1802/ts.2014.09.061
Food and Fermentation Industries

Optimization on anti-browning process of mango juice by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2014, 40(09): 232-237 https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.061

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