Optimization of fermentation process for tangerine peel mead by response surface methodology
Using tangerine peel and honey as the main raw materials, the tangerine peel mead was prepared by fermentation with Saccharomyces cerevisiae LA-FR. Using sensory evaluation as the main evaluation index, the fermentation process of tangerine peel mead was optimized through single factor tests and res...
-д хадгалсан:
| Үндсэн зохиолч: | |
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| Формат: | Artigo |
| Хэл сонгох: | Inglês |
| Хэвлэсэн: |
Editorial Department of China Brewing
2025-06-01
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| Цуврал: | Zhongguo niangzao |
| Нөхцлүүд: | |
| Онлайн хандалт: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-205.pdf |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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