Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of “Shanxi aged vinegar”, a traditional Chinese vinegar
Jia Jia Wu, Ying Kun Ma, Fen Fen Zhang, Fu Sheng ChenVolume:
30
Année:
2012
Langue:
english
Pages:
9
DOI:
10.1016/j.fm.2011.08.010
Fichier:
PDF, 702 KB
english, 2012