Progress on the content, formation mechanism and biological function of propionic acid in fermented foods

doi:10.11882/j.issn.0254-5071.2025.09.001

HAN Bing, ZHANG Meng, WANG Jiahao, LIU Jun, LI Shengwei, XU Yingnan, HAN Xue, ZHANG Gensheng

China Brewing ›› 2025, Vol. 44 ›› Issue (9) : 1-7.

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China Brewing ›› 2025, Vol. 44 ›› Issue (9) : 1-7. DOI: 10.11882/j.issn.0254-5071.2025.09.001

Progress on the content, formation mechanism and biological function of propionic acid in fermented foods

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(9): 1-7 https://doi.org/10.11882/j.issn.0254-5071.2025.09.001

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Received	Revised	Published
2024-09-19	2025-01-01	2025-09-25
Issue Date
2025-10-28

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