Optimization of blueberry vinegar fermentation process by response surface methodology

doi:10.11882/j.issn.0254-5071.2018.09.014

CHEN Xi, LI Guolin, CHEN Mengyu, HUANG Daomei, MENG Fanbo, ZHENG Xiuyan, LIN Mao

China Brewing ›› 2018, Vol. 37 ›› Issue (9) : 67-71.

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China Brewing ›› 2018, Vol. 37 ›› Issue (9) : 67-71. DOI: 10.11882/j.issn.0254-5071.2018.09.014

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Optimization of blueberry vinegar fermentation process by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 37(9): 67-71 https://doi.org/10.11882/j.issn.0254-5071.2018.09.014

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