Optimization of turbidity removal process of ultra-low alcohol strong-flavor <em>Baijiu</em> by active carbon with response surface method

doi:10.11882/j.issn.0254-5071.2025.05.031

Optimization of turbidity removal process of ultra-low alcohol strong-flavor Baijiu by active carbon with response surface method

WEN Xingke, ZHANG Suyi, NI Bin, SHAO Yan, AO Zonghua, JIA Junjie, WANG Yu, CHEN Zhilin, JIANG Wenyi

China Brewing ›› 2025, Vol. 44 ›› Issue (5) : 211-218.

PDF(4070 KB)

China Brewing ›› 2025, Vol. 44 ›› Issue (5) : 211-218. DOI: 10.11882/j.issn.0254-5071.2025.05.031

Optimization of turbidity removal process of ultra-low alcohol strong-flavor Baijiu by active carbon with response surface method

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(5): 211-218 https://doi.org/10.11882/j.issn.0254-5071.2025.05.031

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

Funding

RIGHTS & PERMISSIONS

PDF(4070 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2025-01-21	2025-03-30	2025-05-25
Issue Date
2025-06-18

Please choose a citation manager

Content to export