Optimization of formulation technology of red pitaya vinegar beverage

doi:10.11882/j.issn.0254-5071.2018.03.038

YUAN Shijie, XIAO Min, GUO Ya, HUANG Xiaorun, WU Yongjun

China Brewing ›› 2018, Vol. 37 ›› Issue (3) : 182-185.

PDF(722 KB)

China Brewing ›› 2018, Vol. 37 ›› Issue (3) : 182-185. DOI: 10.11882/j.issn.0254-5071.2018.03.038

Product Development

Optimization of formulation technology of red pitaya vinegar beverage

{{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}}, 2018, 37(3): 182-185 https://doi.org/10.11882/j.issn.0254-5071.2018.03.038

References

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

References

Funding

RIGHTS & PERMISSIONS

PDF(722 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export