Optimization of secondary fermentation process of Monascus pitaya wine by response surface methodology

doi:10.11882/j.issn.0254-5071.2018.04.020

CHEN Shuo, ZHOU Hongxiang, WANG Xiaodan, TANG Kaiyong, LIU Caiting

China Brewing ›› 2018, Vol. 37 ›› Issue (4) : 103-110.

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China Brewing ›› 2018, Vol. 37 ›› Issue (4) : 103-110. DOI: 10.11882/j.issn.0254-5071.2018.04.020

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Optimization of secondary fermentation process of Monascus pitaya wine by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 37(4): 103-110 https://doi.org/10.11882/j.issn.0254-5071.2018.04.020

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