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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
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Optimisation of lactic acid fermentation for improved vinegar flavour during rosy vinegar brewing

Yujian Jiang1, Jianna Guo, Yudong Li

  • 1School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China.

Journal of the Science of Food and Agriculture
|May 18, 2010
PubMed
Abstract

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