Quality analysis of Chinese chestnut red jujube fruit vinegar fermented by multiple strains

doi:10.13995/j.cnki.11-1802/ts.023926

WANG Mengyang, WANG Dahong, SONG Penghui, YUAN Jiangfeng

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (18) : 143-147.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (18) : 143-147. DOI: 10.13995/j.cnki.11-1802/ts.023926

Quality analysis of Chinese chestnut red jujube fruit vinegar fermented by multiple strains

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(18): 143-147 https://doi.org/10.13995/j.cnki.11-1802/ts.023926

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Received	Revised	Published
2020-03-11	2020-04-19	2020-09-25
Issue Date
2020-10-23

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