Optimization of Fermentation Conditions for Mulberry Fruit Vinegar by Response Surface Methodology
WANG Chuyan1,2, FAN Tao2, HU Qingguo1, XU Chenchen1, CHEN Chen1
1. Department of Biological and Environmental Engineering, Hefei University, Hefei 230601, China;
2. Sericultural Research Institute, Anhui Academy of Agricultural Sciences, Hefei 230061, China
WANG Chuyan, FAN Tao, HU Qingguo, XU Chenchen, CHEN Chen. Optimization of Fermentation Conditions for Mulberry Fruit Vinegar by Response Surface Methodology[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201523043.