Effect of temperature on chemical compounds of Cupei (precursor of bran vinegar) during in-situ aging and revelation of functional microorganisms in the process
Authors:
- Yu TieYTYu Tie
- Wenyou ZhuWZWenyou Zhu
- Chao ZhangCZChao Zhang
- Liguo YinLYLiguo Yin
- Li LiLLLi Li
- Jun LiuJLJun Liu
Open Access
Abstract
No abstract availableKeywords
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