Microbial community, and biochemical and physiological properties of Korean traditional black raspberry (Robus coreanus Miquel) vinegar
Author:
Affiliation:
1. Department of Food Science and Human Nutrition, and Fermented Food Research Center; Chonbuk National University; Jeonju 561-756 South Korea
2. Microbial Institute for Fermentation Industry; Sunchang 595-804 South Korea
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7560/fullpdf
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5. Functional properties of vinegar;Budak;J Food Sci,2014
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