Optimization of acetic fermentation process and antioxidant activity of blueberry and sour cherry compound fruit vinegar

doi:10.11882/j.issn.0254-5071.2022.03.031

LI Guangwei, JIA Qishu, LINGHU Keqin, WANG Qi, YU Jie, ZHANG Zhuorui

China Brewing ›› 2022, Vol. 41 ›› Issue (3) : 180-186.

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China Brewing ›› 2022, Vol. 41 ›› Issue (3) : 180-186. DOI: 10.11882/j.issn.0254-5071.2022.03.031

Applied Technology

Optimization of acetic fermentation process and antioxidant activity of blueberry and sour cherry compound fruit vinegar

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 41(3): 180-186 https://doi.org/10.11882/j.issn.0254-5071.2022.03.031

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