乳酸菌和酵母菌共酵改善食醋品质的研究
蒋 忠，冯文利，王 伟，崔芳芳，卞璨慧
Improvement of vinegar quality by co-fermentation of lactic acid bacteria and yeast
JIANG Zhong, FENG Wenli, WANG Wei, CUI Fangfang, BIAN Canhui
中国酿造
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2015, (9): 104
-108
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DOI: 10.11882/j.issn.0254-5071.2015.09.025
