Optimization of technology and formula of fermented Polygonatum kingianum functional beverage by response surface method

doi:10.11882/j.issn.0254-5071.2017.06.039

LI An, YUAN Xiaozhuo, SUN Yaru, TIAN Changyi, WU Dezhi*

China Brewing ›› 2017, Vol. 36 ›› Issue (6) : 187-192.

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China Brewing ›› 2017, Vol. 36 ›› Issue (6) : 187-192. DOI: 10.11882/j.issn.0254-5071.2017.06.039

Optimization of technology and formula of fermented Polygonatum kingianum functional beverage by response surface method

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 36(6): 187-192 https://doi.org/10.11882/j.issn.0254-5071.2017.06.039

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