Researches on response surface methodology for optimizing fermentation process of brandy raw wine made by white flesh loquat

ZHAO Qian,WANG Qiao-bi,YUAN Min,ZHOU Cai-qiong

Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (1) : 104.

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PDF(2179 KB)
Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (1) : 104.

Researches on response surface methodology for optimizing fermentation process of brandy raw wine made by white flesh loquat

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 43(1): 104

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