Optimization of fermented apple pulp process with lactic acid bacteria by response surface methodology and its antioxidant activity analysis

YUAN Jing, KANG Sanjiang, SONG Juan

China Brewing ›› 2020, Vol. 39 ›› Issue (12) : 86-90.

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China Brewing ›› 2020, Vol. 39 ›› Issue (12) : 86-90. DOI: 10.11882/j.issn.0254-5071.2020.12.017
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Optimization of fermented apple pulp process with lactic acid bacteria by response surface methodology and its antioxidant activity analysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 39(12): 86-90 https://doi.org/10.11882/j.issn.0254-5071.2020.12.017

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