Optimization of fermentation conditions of Actinidia arguta and Rosa rugosa vinegar by response surface methodology

doi:10.11882/j.issn.0254-5071.2016.02.020

ZHONG Bao, LI Fenglin, ZHANG Chuanjun

China Brewing ›› 2016, Vol. 35 ›› Issue (2) : 88-91.

PDF(1159 KB)

China Brewing ›› 2016, Vol. 35 ›› Issue (2) : 88-91. DOI: 10.11882/j.issn.0254-5071.2016.02.020

Optimization of fermentation conditions of Actinidia arguta and Rosa rugosa vinegar by response surface methodology

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 35(2): 88-91 https://doi.org/10.11882/j.issn.0254-5071.2016.02.020

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

Funding

RIGHTS & PERMISSIONS

PDF(1159 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export