Optimized of fermentation conditions of barley vinegar by response surface methodology

WU Qing-yuan,LIU Yi,WU Qiong,JIANG He-ti

Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (9) : 109.

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PDF(2702 KB)
Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (9) : 109.

Optimized of fermentation conditions of barley vinegar by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 42(9): 109

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