Figures index

From

Optimization of Cultural Conditions for Vinegar of Litchi (Litchi chinensis Sonn.) in Liquid State Fermentation

Songshan Qiu, Yanan Wang, Rujin Zhou, Aiguo Yin, Tian Zhou

Journal of Food and Nutrition Research. 2015, 3(10), 641-647 doi:10.12691/jfnr-3-10-4
  • Figure 1. Effect of original sugar content on the changes of alcohol during fermentation period
  • Figure 2. Effect of inoculation amount on the changes of alcohol during fermentation period
  • Figure 3. Effect of different pH value on the changes of alcohol during fermentation period
  • Figure 4. Effect of different temperature on the changes of alcohol during fermentation period
  • Figure 5. The response surface of technology parameters of acetic acid fermentation of litchi