Study on the effect of temperature and oxygen on volatile flavor compounds of Zhenjiang aromatic vinegar during aging

JIAN Dongzhen, ZHOU Zhilei, GONG Min, JIANG Zhang, ZHU Shenghu, LI Xin, HAN Xiao, NIE Xudong, MAO Jian

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (7) : 75-82.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (7) : 75-82. DOI: 10.13995/j.cnki.11-1802/ts.022825

Study on the effect of temperature and oxygen on volatile flavor compounds of Zhenjiang aromatic vinegar during aging

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(7): 75-82 https://doi.org/10.13995/j.cnki.11-1802/ts.022825

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