Effect of acetic acid fermentation modes in pottery jar and stainless-steel pool on the quality of Shanxi aged vinegar

doi:10.11882/j.issn.0254-5071.2025.06.011

GAO Cuimei, KANG Shuaishuai, WEI Ruteng, LI Qi, LI Yunlong, ZHANG Xiaoyu, XU Nv

China Brewing ›› 2025, Vol. 44 ›› Issue (6) : 69-75.

PDF(1341 KB)

China Brewing ›› 2025, Vol. 44 ›› Issue (6) : 69-75. DOI: 10.11882/j.issn.0254-5071.2025.06.011

Effect of acetic acid fermentation modes in pottery jar and stainless-steel pool on the quality of Shanxi aged vinegar

{{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}}, 2025, 44(6): 69-75 https://doi.org/10.11882/j.issn.0254-5071.2025.06.011

References

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

References

Funding

RIGHTS & PERMISSIONS

PDF(1341 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised
2024-09-03	2024-11-30
Issue Date
2025-07-29

Please choose a citation manager

Content to export