Optimization of fermentation technology of low-alcohol oyster polysaccharide and fig wine by response surface methodology

GU Xiaohui

China Brewing ›› 2022, Vol. 41 ›› Issue (11) : 204-209.

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China Brewing ›› 2022, Vol. 41 ›› Issue (11) : 204-209. DOI: 10.11882/j.issn.0254-5071.2022.11.035
Applied Technology

Optimization of fermentation technology of low-alcohol oyster polysaccharide and fig wine by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 41(11): 204-209 https://doi.org/10.11882/j.issn.0254-5071.2022.11.035

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