Optimization of fermentation technology of Rosa roxburghii fruit polysaccharide by response surface method

doi:10.11882/j.issn.0254-5071.2021.04.034

XIE Xiaoyang, FAN Yi, WANG Wei, JING Bingnian, CHEN Tanxing, LIU Yuqing, YAN Huiping, CAO Lifan

China Brewing ›› 2021, Vol. 40 ›› Issue (4) : 177-182.

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China Brewing ›› 2021, Vol. 40 ›› Issue (4) : 177-182. DOI: 10.11882/j.issn.0254-5071.2021.04.034

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Optimization of fermentation technology of Rosa roxburghii fruit polysaccharide by response surface method

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 40(4): 177-182 https://doi.org/10.11882/j.issn.0254-5071.2021.04.034

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