响应面法优化桑椹果醋的发酵工艺
王储炎,范 涛,胡庆国,许晨晨,陈 晨
Optimization of Fermentation Conditions for Mulberry Fruit Vinegar by Response Surface Methodology
WANG Chuyan, FAN Tao, HU Qingguo, XU Chenchen, CHEN Chen
食品科学
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2015, (23): 233
-240
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DOI: 10.7506/spkx1002-6630-201523043