Changes of organic acid and antioxidant activity of brown sugar vinegar during fermentation process

doi:10.11882/j.issn.0254-5071.2019.03.017

LI Tengyu, GUO Yan, GE Hanjing, ZHANG Li, WANG Shuangxi, WU Jin, ZHANG Shuang, LI Zhixi

China Brewing ›› 2019, Vol. 38 ›› Issue (3) : 89-93.

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China Brewing ›› 2019, Vol. 38 ›› Issue (3) : 89-93. DOI: 10.11882/j.issn.0254-5071.2019.03.017

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Changes of organic acid and antioxidant activity of brown sugar vinegar during fermentation process

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 38(3): 89-93 https://doi.org/10.11882/j.issn.0254-5071.2019.03.017

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