Optimization of fermentation technology of hawthorn-pear wine by uniform design and response surface design

{{article.zuoZheEn}}

PDF(246 KB)
PDF(246 KB)
Front. Agric. China ›› 2011, Vol. 5 ›› Issue (3) : 407-412. DOI: 10.1007/s11703-011-1120-4
RESEARCH ARTICLE

Optimization of fermentation technology of hawthorn-pear wine by uniform design and response surface design

  • {{article.zuoZheEn}}
Author information +
History +

Highlights

{{article.highlightEn}}

Abstract

{{article.abstractEn}}

Author summary

{{article.authorSummayEn}}

Keywords

Cite this article

EndNote

Ris (Procite)

Bibtex

Download citation ▾
{{article.zuoZheEn_L}}. {{article.titleEn}}. Front Agric Chin, 2011, 5(3): 407‒412 https://doi.org/10.1007/s11703-011-1120-4

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

{{article.reference}}

RIGHTS & PERMISSIONS

{{article.copyright.year}} {{article.copyright.holder}}
PDF(246 KB)

Accesses

Citations

Detail
Sections
Recommended

/

〈 〉