Optimization of fermentation process of pomegranate health fruit vinegar by response surface methodology and its hypoglycemic and lipid-lowering activity

doi:10.11882/j.issn.0254-5071.2019.03.019

XU Shilin, LI Jiachuan, HE Xiaolei, MA Erxiu, LIANG Xiayu

China Brewing ›› 2019, Vol. 38 ›› Issue (3) : 99-103.

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China Brewing ›› 2019, Vol. 38 ›› Issue (3) : 99-103. DOI: 10.11882/j.issn.0254-5071.2019.03.019

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Optimization of fermentation process of pomegranate health fruit vinegar by response surface methodology and its hypoglycemic and lipid-lowering activity

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 38(3): 99-103 https://doi.org/10.11882/j.issn.0254-5071.2019.03.019

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