Optimization of fermentation technology of cactus and red pitaya fruit wine by response surface methodology

doi:10.11882/j.issn.0254-5071.2022.06.036

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China Brewing ›› 2022, Vol. 41 ›› Issue (6) : 212-216. DOI: 10.11882/j.issn.0254-5071.2022.06.036

Applied Technology

Optimization of fermentation technology of cactus and red pitaya fruit wine by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 41(6): 212-216 https://doi.org/10.11882/j.issn.0254-5071.2022.06.036

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