Optimization of fermentation process and determination of antioxidant activity in vivo of kiwifruit Jiaosu
In order to further prolong the processing industry of kiwifruit, taking kiwifruit as raw material, the fermentation conditions of kiwifruit Jiaosu were optimized by single factor tests, Plackett-Burman tests and response surface tests, and the removal effect of kiwifruit Jiaosu on 2,2'-azino-...
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| 格式: | Article |
| 語言: | English |
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Editorial Department of China Brewing
2024-07-01
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| 叢編: | Zhongguo niangzao |
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| 在線閱讀: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-7-222.pdf |