Work

Changes of aroma components of Zhenjiang savory vinegar during different fermentation periods and aging periods

Year: 2008

Type: article

Source: China Brewing

Author: Zhicai Zhang

Institution: Jiangsu University

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: W2373594527

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