Optimization of fermentation process of black bean rice wine by response surface methodology

doi:10.11882/j.issn.0254-5071.2018.02.036

LIU Kunyi, WANG Qi, FENG Yuchen, ZHAO Jinsong, YUAN Huawei

China Brewing ›› 2018, Vol. 37 ›› Issue (2) : 179-183.

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China Brewing ›› 2018, Vol. 37 ›› Issue (2) : 179-183. DOI: 10.11882/j.issn.0254-5071.2018.02.036

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Optimization of fermentation process of black bean rice wine by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 37(2): 179-183 https://doi.org/10.11882/j.issn.0254-5071.2018.02.036

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