Effects of mixed cultures of Saccharomyces cerevisiae and Lactobacillus plantarum in alcoholic fermentation on the physicochemical and sensory properties of citrus vinegar-Reference-Cited by-同舟云学术

Effects of mixed cultures of Saccharomyces cerevisiae and Lactobacillus plantarum in alcoholic fermentation on the physicochemical and sensory properties of citrus vinegar

Published:2017-10 Issue: Volume:84 Page:753-763
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Chen Yang,Huang Yao,Bai Ye,Fu Caixia,Zhou Mengzhou,Gao Bing,Wang Chao,Li Dongsheng,Hu Yong,Xu Ning^ORCID

Funder

Natural Science Foundation of Hubei Province

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

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