Changes of physicochemical parameters and volatile flavor substances  in the fermentation process of Shanlan rice vinegar

WU Xiaoqian; ZHONG Qiuping; ZHANG Yunzhu

doi:10.13995/j.cnki.11-1802/ts.035449

Changes of physicochemical parameters and volatile flavor substances in the fermentation process of Shanlan rice vinegar

WU Xiaoqian, ZHONG Qiuping, ZHANG Yunzhu

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (5) : 108-115.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (5) : 108-115. DOI: 10.13995/j.cnki.11-1802/ts.035449

Changes of physicochemical parameters and volatile flavor substances in the fermentation process of Shanlan rice vinegar

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(5): 108-115 https://doi.org/10.13995/j.cnki.11-1802/ts.035449

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Received	Revised
2023-03-11	2023-04-26
Issue Date
2024-04-09

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