Mechanism of production of pellicle by acetic acid bacteria and its effect on fermentation quality of vinegar

doi:10.13995/j.cnki.11-1802/ts.2014.03.038

WEI Ran, ZHANG Bao-shan, LI Ya-wu, WANG Wei, LI Yi-wei

Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (03) : 182-186,200.

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Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (03) : 182-186,200. DOI: 10.13995/j.cnki.11-1802/ts.2014.03.038

Food and Fermentation Industries

Mechanism of production of pellicle by acetic acid bacteria and its effect on fermentation quality of vinegar

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2014, 40(03): 182-186,200 https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.038

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