Characterization of acetic acid fermentation of detoxified Rhus verniciflua vinegar produced by various yeast strains
Author:
Funder
Rural Development Administration
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2016.23.7.1042
Reference29 articles.
1. Study of the aging and oxidation processes of vinegar samples from different origins during storage by near-infrared spectroscopy;Casale;Analy Chim Acta,2006
2. Fermentation characteristics of mulberry (Cudrania tricuspidata) fruit vinegar produced by acetic acid bacteria isolated from traditional fermented foods;Yim;Korean J Food Preserv,2015
3. Studies on wax gourd-ginseng vinegar;Ann;Korean J Food Nutr,2001
4. The study of persimmon vinegar as a functional drink on reduce blood lipids and enhance exercise performance;Seo;Jour Korean For Soc,2011
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