Effects of adding different types of high-temperature Daqu on flavor and quality of vinegar in acetic acid fermentation

MA Jiayi, HUANG Haolun, LIU Mengchun, XIONG Yangcheng, ZHANG Xiaojuan, CHAI Lijuan, LU Zhenming, XU Zhenghong

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (5) : 100-107.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (5) : 100-107. DOI: 10.13995/j.cnki.11-1802/ts.035536

Effects of adding different types of high-temperature Daqu on flavor and quality of vinegar in acetic acid fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(5): 100-107 https://doi.org/10.13995/j.cnki.11-1802/ts.035536

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