Optimization of fermentation process of apple juice with mixed strains based on response surface method
In this study, fermented apple juice was prepared using Zhaotong plateau apple as raw material and Oenococcus oeni and Bifidobacterium as fermentation strains. Taking the sensory score as the response value, the fermentation process conditions were optimized by the single-factor tests and the respon...
| Published in: | Zhongguo niangzao |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-07-01
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| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-7-203.pdf |