Optimization of fermentation process for orange-wolfberry compound fruit wine by response surface methodology

LIU Kunyi, CHUAN Jungang, WANG Qi, ZHENG Jia, ZHOU Shulai

China Brewing ›› 2019, Vol. 38 ›› Issue (8) : 199-204.

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China Brewing ›› 2019, Vol. 38 ›› Issue (8) : 199-204. DOI: 10.11882/j.issn.0254-5071.2019.08.039
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Optimization of fermentation process for orange-wolfberry compound fruit wine by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 38(8): 199-204 https://doi.org/10.11882/j.issn.0254-5071.2019.08.039

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