Optimization of fermentation technology of Cerasus humilis juice and milk compound probiotic beverage by response surface methodology

doi:10.11882/j.issn.0254-5071.2021.04.037

CHEN Jiaji, CHENG Jinghe, CUI Qingyu, GUO Chang'e, WANG Zhanjun, LI Weidong

China Brewing ›› 2021, Vol. 40 ›› Issue (4) : 192-197.

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China Brewing ›› 2021, Vol. 40 ›› Issue (4) : 192-197. DOI: 10.11882/j.issn.0254-5071.2021.04.037

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Optimization of fermentation technology of Cerasus humilis juice and milk compound probiotic beverage by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 40(4): 192-197 https://doi.org/10.11882/j.issn.0254-5071.2021.04.037

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