响应面分析人参果酒酿造中果胶酶对色泽的影响
苏凤贤,张百刚,苟亚峰,陶 隽,桑亚兰,张芬琴
Response Surface Methodology for Optimization of Pectinase Treatment for Improved Clarification of Pepino Juice and Fruit Wine
SU Feng-xian,ZHANG Bai-gang,GOU Ya-feng,TAO Jun,SANG Ya-lan,ZHANG Fen-qin
食品科学
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2011, (16): 49
-57
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DOI: 10.7506/spkx1002-6630-201116011