Analysis of physicochemical indexes and organic acid changes of Cupei during Sichuan bran vinegar fermentation process

doi:10.11882/j.issn.0254-5071.2020.07.011

YU Hua, TANG Jiao, ZHAO Jiali, MEI Xiaoqing, ZHOU Xin, CHEN Mengyuan, ZHANG Hong

China Brewing ›› 2020, Vol. 39 ›› Issue (7) : 51-55.

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China Brewing ›› 2020, Vol. 39 ›› Issue (7) : 51-55. DOI: 10.11882/j.issn.0254-5071.2020.07.011

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Analysis of physicochemical indexes and organic acid changes of Cupei during Sichuan bran vinegar fermentation process

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 39(7): 51-55 https://doi.org/10.11882/j.issn.0254-5071.2020.07.011

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