Analysis of organic acid and flavor characteristics of mulberry pomace vinegar by solid state fermentation

WU Zhen; WU Yuzhang; CHEN Li; WANG Sha; LI Rongyuan; LU Hongmei

doi:10.13995/j.cnki.11-1802/ts.025936

WU Zhen, WU Yuzhang, CHEN Li, WANG Sha, LI Rongyuan, LU Hongmei

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (10) : 103-108.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (10) : 103-108. DOI: 10.13995/j.cnki.11-1802/ts.025936

Analysis of organic acid and flavor characteristics of mulberry pomace vinegar by solid state fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(10): 103-108 https://doi.org/10.13995/j.cnki.11-1802/ts.025936

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Received	Revised	Published
2020-10-19	2020-11-08	2021-05-25
Issue Date
2021-06-17

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