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桑葚葡萄复合果酒发酵工艺响应面法优化.
- Source :
- China Brewing; 2024, Vol. 43 Issue 9, p157-163, 7p
- Publication Year :
- 2024
-
Abstract
- <i>Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
- Subjects :
- GRAPE juice
FREE radicals
FERMENTATION
FRUIT wines
RESPONSE surfaces (Statistics)
Subjects
Details
- Language :
- Chinese
- ISSN :
- 02545071
- Volume :
- 43
- Issue :
- 9
- Database :
- Complementary Index
- Journal :
- China Brewing
- Publication Type :
- Academic Journal
- Accession number :
- 180051693
- Full Text :
- https://doi.org/10.11882/j.issn.0254-5071.2024.09.025