Effects of different acetic acid bacteria and fermentation methods on the quality of citrus fruit vinegar

doi:10.11882/j.issn.0254-5071.2022.12.026

LIU Tianyu, DING Jianyang, XU Liwei, XUE Guixin

China Brewing ›› 2022, Vol. 41 ›› Issue (12) : 160-165.

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China Brewing ›› 2022, Vol. 41 ›› Issue (12) : 160-165. DOI: 10.11882/j.issn.0254-5071.2022.12.026

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Effects of different acetic acid bacteria and fermentation methods on the quality of citrus fruit vinegar

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 41(12): 160-165 https://doi.org/10.11882/j.issn.0254-5071.2022.12.026

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