多菌种发酵的板栗红枣果醋品质分析
王梦洋, 王大红, 宋鹏辉, 原江锋
Quality analysis of Chinese chestnut red jujube fruit vinegar fermented by multiple strains
WANG Mengyang, WANG Dahong, SONG Penghui, YUAN Jiangfeng
食品与发酵工业
.
2020, (18): 143
-147
.
DOI: 10.13995/j.cnki.11-1802/ts.023926
