Optimization of fermentation technology for pickle with sweet rice wine by response surface methodology

doi:10.11882/j.issn.0254-5071.2019.06.038

KANG Jiao, XUE Qiaoli, LI Jing, YANG Congxu, CHENG Zhenchao, WANG Fu, HU Yongjin

China Brewing ›› 2019, Vol. 38 ›› Issue (6) : 201-206.

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China Brewing ›› 2019, Vol. 38 ›› Issue (6) : 201-206. DOI: 10.11882/j.issn.0254-5071.2019.06.038

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Optimization of fermentation technology for pickle with sweet rice wine by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 38(6): 201-206 https://doi.org/10.11882/j.issn.0254-5071.2019.06.038

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