Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of “Shanxi aged vinegar”, a traditional Chinese vinegar

Published 2011 View Full Article

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Title
Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of “Shanxi aged vinegar”, a traditional Chinese vinegar
Authors
Keywords
-
Journal
FOOD MICROBIOLOGY
Volume 30, Issue 1, Pages 289-297
Publisher
Elsevier BV
Online
2011-08-17
DOI
10.1016/j.fm.2011.08.010

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