Optimization of technological parameters for technology and stability of seabuckthorn and yam compound beverage by response surface analysis

WANG Xinming; LV Changxin; JI Xiufeng; BA Junwen; ZHANG Zhixin; LV Rifeng; JIANG Shuyan; LI Chao

doi:10.3969/j.issn.1673-0569.2018.04.009

Home>Articles>Optimization of technological parameters for technology and stability of seabuckthorn and yam compound beverage by response surface analysis

DOI: 10.3969/j.issn.1673-0569.2018.04.009

Optimization of technological parameters for technology and stability of seabuckthorn and yam compound beverage by response surface analysis

WANG Xinming

LV Changxin

JI Xiufeng

BA Junwen

ZHANG Zhixin

LV Rifeng

JIANG Shuyan

LI Chao

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Publication Date：2018-01-01

Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)

Pages：10( 335-344 )

Journal of Bohai University(Natural Science Edition)

ISTIC

ISSN：1673-0569

Year, Vol.(Issue)：2018,39(4)