Analysis on Physicochemical Indexes of Zhenjiang Fragrance Vinegar during Processing and Their Relationships with Aroma Components
SUN Zong-bao1 ZHAO Jie-wen1 ZOU Xiao-bo1,2 XIA Rong2 JIAN Gui-ru1
FOOD SCIENCE . 2009, (9): 59 -61 .  DOI: 10.7506/spkx1002-6630-200909013