Optimization of fermentation technology of <em>Panax quinquefolius</em>-fig compound fruit wine by response surface methodology

doi:10.11882/j.issn.0254-5071.2025.04.038

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China Brewing ›› 2025, Vol. 44 ›› Issue (4) : 261-266. DOI: 10.11882/j.issn.0254-5071.2025.04.038

Optimization of fermentation technology of Panax quinquefolius-fig compound fruit wine by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(4): 261-266 https://doi.org/10.11882/j.issn.0254-5071.2025.04.038

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Received	Revised	Published
2024-07-31	2024-10-29	2025-04-25
Issue Date
2025-05-14

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