Research Article
Response Surface Optimization of Cactus Pear (Opuntia ficus-indica) with Lantana camara (L. camara) Fruit Fermentation Process for Quality Wine Production
Figure 3
Response surface and contour plots for the effect of inoculum concentration (a, ) and temperature; Lantana camara fruit concentration (b, ) and temperature; Lantana camara fruit concentration (c, ) and inoculum concentration on the sensory value of the produced wine.
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(b) |
(c) |