Optimization of acetic acid fermentation process of Lycium barbarum vinegar by response surface methodology

doi:10.11882/j.issn.0254-5071.2023.06.035

MENG Fang, LAN Yajie, JI Quan, LUO Zhengyong, MIAN Hairong, ZHANG Huiling, TIAN Xiaoju

China Brewing ›› 2023, Vol. 42 ›› Issue (6) : 218-224.

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China Brewing ›› 2023, Vol. 42 ›› Issue (6) : 218-224. DOI: 10.11882/j.issn.0254-5071.2023.06.035

Applied Technology

Optimization of acetic acid fermentation process of Lycium barbarum vinegar by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 42(6): 218-224 https://doi.org/10.11882/j.issn.0254-5071.2023.06.035

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