Establishment of fermentation kinetic model and antioxidant activity of kiwifruit wine fermented by black tea fungus liquid

ZHANG Yangyang, LIU Xiaoyuan, YU Hongfei, HOU Heli, LI Jianfang, JI Dandan

China Brewing ›› 2025, Vol. 44 ›› Issue (3) : 223-228.

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China Brewing ›› 2025, Vol. 44 ›› Issue (3) : 223-228. DOI: 10.11882/j.issn.0254-5071.2025.03.033

Establishment of fermentation kinetic model and antioxidant activity of kiwifruit wine fermented by black tea fungus liquid

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(3): 223-228 https://doi.org/10.11882/j.issn.0254-5071.2025.03.033

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