Effect of fermentation modes on nutritional and volatile compounds of Huyou vinegar
Crossref DOI link: https://doi.org/10.1007/s13197-018-3184-0
Published Online: 2018-06-01
Published Print: 2018-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Lu, Shengmin
Cao, Yan
Yang, Ying
Jin, Zhao
Luo, Xiuli
Funding for this research was provided by:
Ministry of Science and Technology in China
Text and Data Mining valid from 2018-06-01
Article History
Revised: 21 November 2017
Accepted: 23 April 2018
First Online: 1 June 2018