PDF(4627 KB)
中国酿造
››
2024, Vol. 43
››
Issue (11)
: 159-166.
DOI:
10.11882/j.issn.0254-5071.2024.11.025
应用技术
响应面法优化黑苹果发酵工艺及其抗氧化活性评价
{{javascript:window.custom_author_cn_index=0;}}
{{custom_author.name_cn}}
{{custom_author.xref}}
,
{{javascript:window.custom_author_cn_index++;}}
{{article.zuoZhe_CN}}
作者信息
+
{{custom_zuoZheDiZhi}}
作者简介:
{{custom_authorNodes}}
{{custom_bio.content}}
{{custom_bio.content}}
通信作者:
{{custom_authorNodes}}
折叠
Optimization of fermentation process of black apple by response surface methodology and its antioxidant activity evaluation
{{javascript:window.custom_author_en_index=0;}}
{{custom_author.name_en}}
{{custom_author.xref}}
,
{{javascript:window.custom_author_en_index++;}}
{{article.zuoZhe_EN}}
Author information
+
{{custom_zuoZheDiZhi}}
Aboat authors:
{{custom_authorNodes}}
{{custom_bio.content}}
{{custom_bio.content}}
Corresponding authors:
{{custom_authorNodes}}
Collapse
文章历史
+
收稿日期
修回日期
出版日期
2024-05-08
2024-09-05
2024-11-25
发布日期
2025-01-23