Response surface methodology for optimization of fermentation process parameters for improving apple wine quality
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-015-1872-6.pdf
Reference37 articles.
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3. Beg QK, Saxena RK, Gupta R (2002) Kinetic constants determination for an alkaline protease from Bacillus mojavensis using response surface methodology. Biotech Bioeng 78:289–295
4. Bezerra MA, Santelli RE, Oliveira EP, Villar LS, Escaleira LA (2008) Response surface methodology (RSM) as a tool for optimization in analytical chemistry. Talanta 76:965–977
5. Blanco P, Sieiro C, Diaz A, Villa TG (1997) Differences between pectic enzymes produced by laboratory and wild-type strains of Saccharomyces cerevisiae. World J Microbiol Biotechnol 13:711–712
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