Optimization of composite enzyme clarification and beverage processing of Nanguo pear juice with response surface methodology

Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (5) : 159.

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PDF(1294 KB)
Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (5) : 159.

Optimization of composite enzyme clarification and beverage processing of Nanguo pear juice with response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 42(5): 159

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