摘要
采用二段式固液相结合发酵法酿造苹果醋,对酿造菌种进行了优选,并对酿造工艺进行了研究。
Adoping two stage method liquid-solid fermentation to produce apple vinegar and the acetobacter as better fermenting flora were selected, its processing was also studied.
出处
《食品工业》
北大核心
2002年第5期28-29,共2页
The Food Industry
