Process optimization of glutinous rice tea wine by response surface methodology

doi:10.11882/j.issn.0254-5071.2020.09.039

WANG Qi, WU Li, ZHAO Weiwei, ZHOU Shulai

China Brewing ›› 2020, Vol. 39 ›› Issue (9) : 204-210.

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China Brewing ›› 2020, Vol. 39 ›› Issue (9) : 204-210. DOI: 10.11882/j.issn.0254-5071.2020.09.039

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Process optimization of glutinous rice tea wine by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 39(9): 204-210 https://doi.org/10.11882/j.issn.0254-5071.2020.09.039

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