响应面法优化金银花枸杞风味酸奶的发酵工艺
成堃，袁雪娇，高星，蔡晓明，井海荣
Optimization of fermentation process of honeysuckle-wolfberry flavor yoghurt by response surface methodology
CHENG Kun, YUAN Xuejiao, GAO Xing, CAI Xiaoming, JING Hairong
中国酿造
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2020, (2): 206
-210
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DOI: 10.11882/j.issn.0254-5071.2020.02.038
