Investigation of fermenting conditions for sugarcane (saccharum officinarum l.) wine using response surface methodology

Journal of Food Processing and Preservation

Volumn 33, Issue 3, 2009, Pages 330-346

  Tzeng, Daw I ^a,b   Tai, Chao Ying ^a   Chia, Yi Chen ^a   Lin, Yeu Pyng ^c   Ou, Andi Shau Mei ^b,d  

^a TAJEN UNIVERSITY   (Taiwan)

^b NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^c TUNG FANG INSTITUTE OF TECHNOLOGY   (Taiwan)

^d CENTRAL TAIWAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

SACCHARUM OFFICINARUM;

EID: 67149120822     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2008.00254.x     Document Type: Article

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