Effects of Different Lactic Acid Bacteria on the Total Acid Content and Flavor Compounds of Rice Vinegar Produced by Liquid-state Fermentation
DENG Yongjian, LU Zhenming, ZHANG Xiaojuan, CHAI Lijuan, LI Xin, YU Yongjian, LI Huazhong, SHI Jinsong, XU Zhenghong
FOOD SCIENCE . 2020, (22): 97 -102 .  DOI: 10.7506/spkx1002-6630-20191011-083