FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (2): 40-42.
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WANG Shu-Lin, ZHAO Yong-Hua, LI Zong-Wen
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Abstract: Optimal formula and process have been determined through the study of relationship among the additive quantities of honey, yeast and acetobacter with different tempertures and times of fermentation to evaluate quality and rate of fermentation.
Key words: Drink with honey about acetic Fermentative Formula Process
WANG Shu-Lin, ZHAO Yong-Hua, LI Zong-Wen. Study on Formula and Process of Fermented Honey Drink by Acetobacter Fermentation[J]. FOOD SCIENCE, 2001, 22(2): 40-42.
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