Optimization of fermentation process by response surface methodology and quality analysis of naked oats craft beer

Optimization of fermentation process by response surface methodology and quality analysis of naked oats craft beer

WANG Lei, LU Qinghua, WU Hanlin, TAO Yunian, WANG Zhanrong, MA Xinying, QIN Haopeng, LI Yali

China Brewing ›› 2026, Vol. 45 ›› Issue (1) : 276-281.

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China Brewing ›› 2026, Vol. 45 ›› Issue (1) : 276-281. DOI: 10.11882/j.issn.0254-5071.2026.01.037

Optimization of fermentation process by response surface methodology and quality analysis of naked oats craft beer

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 45(1): 276-281 https://doi.org/10.11882/j.issn.0254-5071.2026.01.037

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