Organic acids and volatile components of plum vinegar fermented by high-tolerance acetic acid bacteria under different conditions
ZHOU Yanqing, JI Xu, LU Jialei, WANG Liping, CAO Yuling, ZHANG Jingjing
Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (23) : 149-157.
Organic acids and volatile components of plum vinegar fermented by high-tolerance acetic acid bacteria under different conditions
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 | 〉 |