Optimization of the Quality of Chestnut Rose Jiaosu Compound Beverage Based on Probiotic Strains and Fermentation Technology

Table 4

Orthogonal experiments for the fermentation of complex juices.

Level	Factors
	Grape juice (ml)	B apple juice (ml)	C Chestnut rose juice (ml)
1	10	20	50
2	15	25	70
3	20	30	90