两种发酵方式柑橘果醋品质特性的比较
杨宇驰，杨馨悦，周秀娟，薛桂新
Comparative of quality characteristics of Citrus fruit vinegar prepared by two fermentation methods
YANG Yuchi, YANG Xinyue, ZHOU Xiujuan, XUE Guixin
中国酿造
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2020, (9): 152
-156
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DOI: 10.11882/j.issn.0254-5071.2020.09.029
