响应面法优化薏米酒发酵工艺条件

响应面法优化薏米酒发酵工艺条件

郭克娜1，阚建全1,2,*，王颖2，余义筠3

Optimization of Fermentation of Coixseed Wine by Response Surface Methodology

GUO Ke-na1，KAN Jian-quan1,2,*，WANG Ying2，YU Yi-jun3

食品科学 . 2013, (21): 269 -273 . DOI: 10.7506/spkx1002-6630-201321054