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

GUO Nannan, ZHANG Xinru, ZHANG Jie

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

PDF(2000 KB)
PDF(2000 KB)
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

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

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(6): 205-211 https://doi.org/10.11882/j.issn.0254-5071.2025.06.029

References

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

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(2000 KB)

Accesses

Citation

Detail
Sections
Recommended
Address: No.70 Yangqiao,Fengtai District,Beijing,China
Postcode: 100068
Phone: 010-83152738/83152308　
FAX: 010-83152738
E-mail: zgnzzz@163.com
Visited
Total visitors:
Visitors of today:
Now online:
京ICP备12027196号

/

〈 〉