Box–Behnken design to determine optimal fermentation conditions for apple-fortified mulberry wine using Saccharomyces bayanus

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DOI:

https://doi.org/10.5327/fst.00036

Palavras-chave:

apple fortified mulberry wine, S. bayanus, ethanol, bioactive compounds, optimization

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Biografia do Autor

Vo Quoc TIEN, Can Tho University, Institute of Food and Biotechnology, Can Tho City, Vietnam.

 

 

Tran Ngoc GIAU, Can Tho University, Institute of Food and Biotechnology, Can Tho City, Vietnam.

 

 

Hong Van HAO, Can Tho University, Institute of Food and Biotechnology, Can Tho City, Vietnam.

 

 

Nguyen Van THANH, Can Tho University, Institute of Food and Biotechnology, Can Tho City, Vietnam.

 

 

Nguyen Ngoc THANH, Can Tho University, Institute of Food and Biotechnology, Can Tho City, Vietnam.

 

 

Ngo Van TAI, King Mongkut’s Institute of Technology Ladkrabang, School of Food Industry, Bangkok, Thailand.

 

 

 

Pham Cam DANG, Can Tho University, Environment and Natural Resources College, Land Resources Department, Can Tho City, Viet Nam.

 

 

 

Vo Quang MINH, Can Tho University, Environment and Natural Resources College, Land Resources Department, Can Tho City, Viet Nam.

 

 

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2023-10-17

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THUY, N. M., TIEN, V. Q., GIAU, T. N., HAO, H. V., THANH, N. V., THANH, N. N., TAI, N. V., DANG, P. C., & MINH, V. Q. (2023). Box–Behnken design to determine optimal fermentation conditions for apple-fortified mulberry wine using Saccharomyces bayanus : . Food Science and Technology, 43. https://doi.org/10.5327/fst.00036

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