Optimization of low sugar Nanguo pear jam formula by response surface methodology

doi:10.11882/j.issn.0254-5071.2019.04.040

LIANG Ting, WANG Rui, ZHANG Dongmei, SHI Xiaomin, YANG Xinyan, GONG Chenguang, SUN Fengmei, DING Peifeng

China Brewing ›› 2019, Vol. 38 ›› Issue (4) : 206-209.

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China Brewing ›› 2019, Vol. 38 ›› Issue (4) : 206-209. DOI: 10.11882/j.issn.0254-5071.2019.04.040

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Optimization of low sugar Nanguo pear jam formula by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 38(4): 206-209 https://doi.org/10.11882/j.issn.0254-5071.2019.04.040

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