Optimization of the Acetic Acid Fermentation Condition of Apple Juice-Reference-Cited by-同舟云学术

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Optimization of the Acetic Acid Fermentation Condition of Apple Juice

Published:2011-12-30 Issue:6 Volume:18 Page:980-985
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:Korean Journal of Food Preservation

Author:

Kang Bok-Hee,Shin Eun-Jeong,Lee Sang-Han,Lee Dong-Sun,Hur Sang-Sun,Shin Kee-Sun,Kim Seong-Ho,Son Seok-Min,Lee Jin-Man

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/postap/JAKO201111436232534.pdf

Reference21 articles.

1. Optimization of the Acetic Acid Fermentation Condition for Preparation of Strawberry Vinegar

2. Effective onion vinegar production by a two-step fermentation system

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Lactic acid bacteria-malted vinegar: fermentation characteristics and anti-hyperlipidemic effect;Food Science and Biotechnology;2024-02-17

2. Enhanced antioxidant capacity of brown rice vinegar supplemented with soy residue;Cereal Chemistry;2023-09-15

3. Characteristics and anti-obesity effect of fermented products of coffee wine;Korean Journal of Food Preservation;2023-08

4. Quality Characteristics of Aronia Vinegar Imparted by Varying Concentrations of Seed Vinegar;Journal of the Korean Society of Food Science and Nutrition;2021-05-31

5. Quality and Antioxidant Properties of Tofu Coagulated with 'Tsugaru' Apple (Malus domestica Borkh) Juice;Journal of the Korean Society of Food Science and Nutrition;2016-08-31

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