Optimization of fermentation technology of fermented red dragon fruit peel beverage by response surface method

doi:10.11882/j.issn.0254-5071.2020.04.028

LIAO Mingxing, WU Huaxin, MIAO Yuanxin

China Brewing ›› 2020, Vol. 39 ›› Issue (4) : 142-146.

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China Brewing ›› 2020, Vol. 39 ›› Issue (4) : 142-146. DOI: 10.11882/j.issn.0254-5071.2020.04.028

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Optimization of fermentation technology of fermented red dragon fruit peel beverage by response surface method

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 39(4): 142-146 https://doi.org/10.11882/j.issn.0254-5071.2020.04.028

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