响应面法优化牡蛎多糖低醇无花果酒发酵工艺

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顾晓慧

Optimization of fermentation technology of low-alcohol oyster polysaccharide and fig wine by response surface methodology

GU Xiaohui

中国酿造 . 2022, (11): 204 -209 . DOI: 10.11882/j.issn.0254-5071.2022.11.035