Application of indigenous Saccharomyces cerevisiae to improve the black raspberry (Rubus coreanus Miquel) vinegar fermentation process and its microbiological and physicochemical analysis
Crossref DOI link: https://doi.org/10.1007/s10068-018-0489-8
Published Online: 2018-10-08
Published Print: 2019-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Song, Nho-Eul
Jeong, Do-Youn
Baik, Sang-Ho http://orcid.org/0000-0002-2942-1111
Funding for this research was provided by:
Ministry of Trade, Industry and Energy (R0004073)
Text and Data Mining valid from 2018-10-08
Article History
Received: 22 April 2018
Revised: 29 August 2018
Accepted: 18 September 2018
First Online: 8 October 2018