1.
Rina W, Ping Z, Yuhui S, Qiuping Z. Optimization of lychee wine fermentation process using response surface methodology to reduce acetic acid content. Int J Agric & Biol Eng [Internet]. 2016 Dec. 2 [cited 2026 Feb. 27];9(6):223-30. Available from: https://www.ijabe.migration.pkpps06.publicknowledgeproject.org/index.php/ijabe/article/view/2270