Work

Study on the Relationship between Bacterial Community Composition and Changes of Organic Acids during Fermentation Process of Shanxi Aged Vinegar

Year: 2015

Type: article

Source: Zhongguo tiaoweipin

Author: DU Hong-f

Institution: Tianjin University of Science and Technology

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2360331327

FWCI:

Cites:

Cited by:

Related to: 10