Effect of bioaugmentation of Lactobacillus helveticus and Lactobacillus acetotolerans on the flavor of liquid fermented vinegar

HUANG Haolun, LU Zhenming, CHAI Lijuan, ZHANG Xiaojuan, XU Hongyu, LI Xin, SHI Jinsong, XU Zhenghong

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (1) : 143-150.

PDF(6519 KB)
PDF(6519 KB)
Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (1) : 143-150. DOI: 10.13995/j.cnki.11-1802/ts.038613

Effect of bioaugmentation of Lactobacillus helveticus and Lactobacillus acetotolerans on the flavor of liquid fermented vinegar

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

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}}, 2025, 51(1): 143-150 https://doi.org/10.13995/j.cnki.11-1802/ts.038613

References

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

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(6519 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉