Optimization of alcohol reduction and turbidity removal technology for strong-flavor Baijiu by response surface methodology

doi:10.11882/j.issn.0254-5071.2021.06.015

ZHANG Chunlin, YANG Liang, LI Zhe, GAN Guangdong, HE Junjun

China Brewing ›› 2021, Vol. 40 ›› Issue (6) : 76-80.

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China Brewing ›› 2021, Vol. 40 ›› Issue (6) : 76-80. DOI: 10.11882/j.issn.0254-5071.2021.06.015

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Optimization of alcohol reduction and turbidity removal technology for strong-flavor Baijiu by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 40(6): 76-80 https://doi.org/10.11882/j.issn.0254-5071.2021.06.015

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