Work

Dynamic analysis of physiochemical indexes and microbes in fermentation process of Sichuan bran vinegar

Year: 2014

Type: article

Source: Science and Technology of Food Industry

Author: Zhang Nai-yin

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2372274280

FWCI:

Cites:

Cited by: 1

Related to: 10