浙江玫瑰醋发酵过程中细菌菌群结构变化与有机酸形成相关性分析

方冠宇，穆晓静，蒋予箭

Correlation between Structural Shifts of Bacterial Community and Organic Acid Formation during the Fermentation of Zhejiang Rosy Vinegar

FANG Guanyu, MU Xiaojing, JIANG Yujian

食品科学 . 2019, (22): 177 -184 . DOI: 10.7506/spkx1002-6630-20181012-098