Optimization of fermentation process of Amelanchier alnifolia fruit wine by response surface methodology

doi:10.11882/j.issn.0254-5071.2018.06.028

CAO Lijuan, ZHANG Zhuorui, WANG Bang, XUE Yanli, MAO Dirui, MENG Qingfan, JIANG Guiquan

China Brewing ›› 2018, Vol. 37 ›› Issue (6) : 145-149.

PDF(1584 KB)

China Brewing ›› 2018, Vol. 37 ›› Issue (6) : 145-149. DOI: 10.11882/j.issn.0254-5071.2018.06.028

Research Report

Optimization of fermentation process of Amelanchier alnifolia fruit wine by response surface methodology

{{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(6): 145-149 https://doi.org/10.11882/j.issn.0254-5071.2018.06.028

References

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

References

Funding

RIGHTS & PERMISSIONS

PDF(1584 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export