Work

Production and characteristics of high quality vinegar from Cornus officinalis produced by a two-stage fermentative process

Year: 2020

Type: article

Source: Journal of Food Measurement & Characterization

DOI: 10.1007/s11694-020-00473-6

Authors: Ying Wu, Liangfei Wang, Ying Bian, Zilv Zhou, Yunfan Wang, Li Cao, Shaobin Gu

Institution: Henan University of Science and Technology

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

Funder: Natural Science Foundation of Henan Province

Award: G7691364534

OpenAlex ID: W3021590824

FWCI: 0.267

Cites: 32

Cited by: 3

Related to: 10