高耐受醋酸菌在不同条件发酵李子醋的有机酸和挥发性成分研究
周滟晴, 季旭, 卢家磊, 汪立平, 曹玉陵, 张晶晶
食品与发酵工业 ›› 2021, Vol. 47 ›› Issue (23) : 149-157.
高耐受醋酸菌在不同条件发酵李子醋的有机酸和挥发性成分研究
Organic acids and volatile components of plum vinegar fermented by high-tolerance acetic acid bacteria under different conditions
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