Optimization of Peach Wine Fermentation by Response Surface Methodology-Reference-Cited by-同舟云学术

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Optimization of Peach Wine Fermentation by Response Surface Methodology

Published:2015-04-30 Issue:4 Volume:44 Page:586-591
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Lee Gee-Dong

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201525040970215.pdf

Reference13 articles.

1. Changes of Physicochemical Properties during Fermentation of Peach Wine and Quality Improvement by Ultrafiltration

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quality characteristics of distilled soju using Dae-hong peaches;Korean Journal of Food Preservation;2023-08

2. Science and Technology of Fruit Wines;Science and Technology of Fruit Wine Production;2017

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