Optimization of brewing process and antioxidant activity of citrus and tea wine
To improve the sensory quality of citrus and tea wine, the citrus and tea wine was prepared with citrus juice and instant tea powder as raw materials, and the brewing process of citrus and tea wine was optimized through single factor experiments and response surface methodology experiments, and the...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-08-01
|
| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-8-249.pdf |