Dynamic analysis of microbial population and physicochemical properties during traditional fermentation of “herb <i>Daqu</i> starter” for Baoning vinegar

doi:10.13995/j.cnki.11-1802/ts.026214

Dynamic analysis of microbial population and physicochemical properties during traditional fermentation of “herb Daqu starter” for Baoning vinegar

YAN Weiwei, HUANG Jing, XIAO Lei, WANG Ming, YUAN Shuo, LI Jianlong, LIU Aiping, AO Xiaolin, LIU Shuliang, CHEN Rong, DU Dazhao

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (20) : 83-89.

PDF(2377 KB)

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (20) : 83-89. DOI: 10.13995/j.cnki.11-1802/ts.026214

Dynamic analysis of microbial population and physicochemical properties during traditional fermentation of “herb Daqu starter” for Baoning vinegar

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(20): 83-89 https://doi.org/10.13995/j.cnki.11-1802/ts.026214

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(2377 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2020-11-23	2021-01-07	2021-10-25
Issue Date
2021-11-18

Please choose a citation manager

Content to export