Optimization of fermentation process of Schisandra chinesis rice wine by response surface methodology

doi:10.11882/j.issn.0254-5071.2019.07.038

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China Brewing ›› 2019, Vol. 38 ›› Issue (7) : 194-199. DOI: 10.11882/j.issn.0254-5071.2019.07.038

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Optimization of fermentation process of Schisandra chinesis rice wine by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 38(7): 194-199 https://doi.org/10.11882/j.issn.0254-5071.2019.07.038

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