Optimization of brewing process of sugarcane and pineapple compound fruit wine by response surface methodology

doi:10.11882/j.issn.0254-5071.2019.09.016

WANG Shanshan, WU Hao, SI Yueyang, LI Ling, FU Yujie, LI Dan

China Brewing ›› 2019, Vol. 38 ›› Issue (9) : 80-85.

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China Brewing ›› 2019, Vol. 38 ›› Issue (9) : 80-85. DOI: 10.11882/j.issn.0254-5071.2019.09.016

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Optimization of brewing process of sugarcane and pineapple compound fruit wine by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 38(9): 80-85 https://doi.org/10.11882/j.issn.0254-5071.2019.09.016

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