Preparation and quality analysis of a brown citrus vinegar rich in γ-aminobutyric acid

doi:10.11882/j.issn.0254-5071.2021.0５.039

ZHAO Tianxing, CHEN Fusheng, CHEN Tao, WU Renwei, CHEN Shigui

China Brewing ›› 2021, Vol. 40 ›› Issue (5) : 205-209.

PDF(893 KB)

China Brewing ›› 2021, Vol. 40 ›› Issue (5) : 205-209. DOI: 10.11882/j.issn.0254-5071.2021.0５.039

Product Development

Preparation and quality analysis of a brown citrus vinegar rich in γ-aminobutyric acid

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 40(5): 205-209 https://doi.org/10.11882/j.issn.0254-5071.2021.0５.039

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

Funding

RIGHTS & PERMISSIONS

PDF(893 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export