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...
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| Главный автор: | |
|---|---|
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Editorial Department of China Brewing
2025-06-01
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| Серии: | Zhongguo niangzao |
| Предметы: | |
| Online-ссылка: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-205.pdf |
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