Work

Optimization of fermentation conditions and analysis of the changes in flavor compounds for lemon vinegar

Year: 2024

Type: article

Source: Food Bioscience

DOI: 10.1016/j.fbio.2024.105128

Authors: Shaojie Yang, Kang Li, Jian Lu, Dianhui Wu

Institution: Jiangnan 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: W4402654553

FWCI: 3.854

Cites: 40

Cited by: 22

Related to: 10