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Study on the Technology of High-Acidity Rice Vinegar Submerged Fermentation

Year: 2010

Type: article

Source: Journal of Food Science and Biotechnology

Author: Zhengliang Qi

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: closed

OpenAlex ID: W2393378328

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