Optimization of liquid-state fermentation process of persimmon vinegar and the effect of clarification agent on the quality of persimmon vinegar

doi:10.11882/j.issn.0254-5071.2017.07.014

CHEN Zhenjin1,4, GUO Weiling1,2, JIA Ruibo1,2, JIANG Yajun2, ZHOU Wenbin1,2, LI Yan1,2, NI Li3, LV Xucong1,2,3*

China Brewing ›› 2017, Vol. 36 ›› Issue (7) : 63-66.

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China Brewing ›› 2017, Vol. 36 ›› Issue (7) : 63-66. DOI: 10.11882/j.issn.0254-5071.2017.07.014

Optimization of liquid-state fermentation process of persimmon vinegar and the effect of clarification agent on the quality of persimmon vinegar

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 36(7): 63-66 https://doi.org/10.11882/j.issn.0254-5071.2017.07.014

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