An Optimized Method for the Analysis of Organic Acids in Solid-State Fermented Vinegars by High Performance Liquid Chromatography
YU Yong-jian1, DENG Xiao-yang1, LU Zhen-ming1,2, SHI Jin-song1,3, XU Zheng-hong1,2,3,*
FOOD SCIENCE
.
2014, (4): 55
-59
.
DOI: 10.7506/spkx1002-6630-201404012
