Optimization of fermentation process for lotus rice-wine production by response surface methodology

被引：0
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作者：
Wu, Can [1 ]
Xia, Yan-Bin [1 ]
Tang, Xin [1 ]
机构：
[1] College of Food Science Technology, Hunan Agricultural University, National R and D Center For Vegetable Processing, Changsha 410128, China
来源：
Modern Food Science and Technology | 2013年 / 29卷 / 07期
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页码：1675 / 1679
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