Optimization of fermentation process for tangerine peel mead by response surface methodology

doi:10.11882/j.issn.0254-5071.2025.06.029

GUO Nannan, ZHANG Xinru, ZHANG Jie

China Brewing ›› 2025, Vol. 44 ›› Issue (6) : 205-211.

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China Brewing ›› 2025, Vol. 44 ›› Issue (6) : 205-211. DOI: 10.11882/j.issn.0254-5071.2025.06.029

Optimization of fermentation process for tangerine peel mead by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(6): 205-211 https://doi.org/10.11882/j.issn.0254-5071.2025.06.029

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Received	Revised
2024-12-10	2025-04-11
Issue Date
2025-07-29

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