Factors affecting vinegar metabolites during two-stage fermentation through metabolomics study-Reference-Cited by-同舟云学术

Factors affecting vinegar metabolites during two-stage fermentation through metabolomics study

Published:2021-01 Issue: Volume:135 Page:110081
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Kim Eun-Ju,Cho Kwang-Moon,Kwon Sun Jae,Seo Seung-Ho,Park Seong-Eun,Son Hong-Seok

Funder

Dongshin University

Publisher

Elsevier BV

Subject

Food Science

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3. Effects of mixed cultures of Saccharomyces cerevisiae and Lactobacillus plantarum in alcoholic fermentation on the physicochemical and sensory properties of citrus vinegar;Chen;LWT-Food science and Technology,2017

4. Influence of fermentation temperature on semi-continuous acetification for wine vinegar production;Fregapane;European Food Research and Technology,2001

5. Characterization of acetic acid bacteria in traditional balsamic vinegar;Gullo;International Journal of Food Microbiology,2006

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