Response surface methodology for optimization of fermentation process parameters for improving apple wine quality
Crossref DOI link: https://doi.org/10.1007/s13197-015-1872-6
Published Online: 2015-05-14
Published Print: 2015-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Peng, Bangzhu
Lei, Yujie
Zhao, Hui
Cui, Lu
Text and Data Mining valid from 2015-05-14
