TY  JOUR
TI  Mead fermentation parameters: Optimization by response surface methodology
KW  Response surface methodology
KW  mathematical models
KW  fermentation
KW  mead
KW  yeast
JO  Foods and Raw Materials
AU  Papuga, S..
AU  Pećanac, I..
AU  Stojković, M..
AU  Savić, A..
AU  Velemir, A..
PY  2022
IS  10
PB  Кемеровский государственный университет