Dynamic changes of bacterial and fungal diversities in Yongchun aged vinegar during production and storage

doi:10.13995/j.cnki.11-1802/ts.022788

WANG Junqi, HUANG Weihong, LI Shuangtong, YUAN Jianjun, CHEN Hongbin, MA Yinglun, ZHANG Qiufang

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (2) : 38-44.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (2) : 38-44. DOI: 10.13995/j.cnki.11-1802/ts.022788

Dynamic changes of bacterial and fungal diversities in Yongchun aged vinegar during production and storage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(2): 38-44 https://doi.org/10.13995/j.cnki.11-1802/ts.022788

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Received	Revised	Published
2019-11-12	2020-09-01	2021-01-25
Issue Date
2021-02-07

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