Optimization of the stabilizer of compound beverage of grape seed and chick pea by response surface methodology

SONG Jing-jing,TIAN Ge,WU Hao-tian,LIU Rong-gang,LI Jun-bo,MA Lu-lu,HUANG Ruo-lan,TONG Ting,WU Yun

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Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (8) : 197.

Optimization of the stabilizer of compound beverage of grape seed and chick pea by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 43(8): 197

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