Technology optimization of probiotic fermented highland barley beverage by response surface methodology

doi:10.11882/j.issn.0254-5071.2018.01.025

YI Xiaocheng, WAN Ping, BAI Na

China Brewing ›› 2018, Vol. 37 ›› Issue (1) : 116-120.

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China Brewing ›› 2018, Vol. 37 ›› Issue (1) : 116-120. DOI: 10.11882/j.issn.0254-5071.2018.01.025

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Technology optimization of probiotic fermented highland barley beverage by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 37(1): 116-120 https://doi.org/10.11882/j.issn.0254-5071.2018.01.025

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