The Optimization of Activated Carbon Decolorization Process of Preserved Ginger Syrup-Juice by Response Surface Methodology

ZHANGLu, QIAOXu-Guang, LIUXiao-Yu, YUHua-Yang, DIAOShun-Ze, TANGXiao-Zhen

PDF(587 KB)
PDF(587 KB)
Scientia Agricultura Sinica ›› 2013, Vol. 46 ›› Issue (14) : 3072-3078. DOI: 10.3864/j.issn.0578-1752.2013.14.024
RESEARCH NOTES

The Optimization of Activated Carbon Decolorization Process of Preserved Ginger Syrup-Juice by Response Surface Methodology

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2013, 46(14): 3072-3078 https://doi.org/10.3864/j.issn.0578-1752.2013.14.024

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
Share on Mendeley
PDF(587 KB)

Accesses

Citation

Detail
Sections
Recommended

/

〈 〉