Work

Cofermentation of Acetic Acid Bacteria and Pediococcus pentosaceus JS35 Enhanced the Flavor and Bioactive Components of Rice Vinegar

Year: 2025

Type: article

Source: ACS Food Science & Technology

DOI: 10.1021/acsfoodscitech.5c00488

Authors: Mengxiao Hui, Caiyan Meng, Wenxia He, Yang Chen, Guanhui Liu, Jie Tu

Institution: Jiangsu University of Science and Technology

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

Funder: Graduate Research and Innovation Projects of Jiangsu Province

Award: G144153976

OpenAlex ID: W4414915701

FWCI:

Cites: 57

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