Optimization of fermentation process of Rosa roxburghii brandy raw wine by response surface methodology

YAN Jianhong, ZHANG Xiangrui, LU Hongmei, CHEN Li, WANG Chenghui

China Brewing ›› 2023, Vol. 42 ›› Issue (6) : 186-191.

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China Brewing ›› 2023, Vol. 42 ›› Issue (6) : 186-191. DOI: 10.11882/j.issn.0254-5071.2023.06.030
Applied Technology

Optimization of fermentation process of Rosa roxburghii brandy raw wine by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 42(6): 186-191 https://doi.org/10.11882/j.issn.0254-5071.2023.06.030

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