Optimization of fermentation process of black apple by response surface methodology and its antioxidant activity evaluation

doi:10.11882/j.issn.0254-5071.2024.11.025

SONG Juan, KANG Sanjiang, ZHANG Haiyan, ZENG Chaozhen, YUAN Jing, MU Yuwen, GOU Lina

China Brewing ›› 2024, Vol. 43 ›› Issue (11) : 159-166.

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China Brewing ›› 2024, Vol. 43 ›› Issue (11) : 159-166. DOI: 10.11882/j.issn.0254-5071.2024.11.025

Optimization of fermentation process of black apple by response surface methodology and its antioxidant activity evaluation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 43(11): 159-166 https://doi.org/10.11882/j.issn.0254-5071.2024.11.025

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Received	Revised	Published
2024-05-08	2024-09-05	2024-11-25
Issue Date
2025-01-23

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