Optimization of acetic acid fermentation process and antioxidant activity of <em>Lycium barbarum</em> tea vinegar

doi:10.11882/j.issn.0254-5071.2024.03.024

Optimization of acetic acid fermentation process and antioxidant activity of Lycium barbarum tea vinegar

QIANG Xiao, ZHANG Ziyuan, GENG Beibei, LI Tianmeng, YUAN Yuxuan, XIA Ting

China Brewing ›› 2024, Vol. 43 ›› Issue (3) : 151-156.

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China Brewing ›› 2024, Vol. 43 ›› Issue (3) : 151-156. DOI: 10.11882/j.issn.0254-5071.2024.03.024

Optimization of acetic acid fermentation process and antioxidant activity of Lycium barbarum tea vinegar

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 43(3): 151-156 https://doi.org/10.11882/j.issn.0254-5071.2024.03.024

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Received	Revised	Published
2023-07-24	2023-08-15	2024-03-25
Issue Date
2024-04-19

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