紫甘薯醋酒精发酵阶段混菌发酵工艺条件优化

尹永祺，张书玉，韩永斌，顾振新

Optimization of Mixed Starter Cultures Fermentation Conditions during Alcohol Fermentation Stage of Purple Sweet Potato Vinegar

YIN Yong-qi，ZHANG Shu-yu，HAN Yong-bin，GU Zhen-xin

食品科学 . 2013, (11): 188 -192 . DOI: 10.7506/spkx1002-6630-201311041