Chinese vinegar and its solid-state fermentation process

Food Reviews International

Volumn 20, Issue 4, 2004, Pages 407-424

  Liu, Dengru ^a   Zhu, Yang ^a   Beeftink, Rik ^a   Ooijkaas, Lydia ^a   Rinzema, Arjen ^a   Chen, Jian ^b   Tramper, Johannes ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Anaerobic and aerobic fermentation; Chinese vinegar; Mixed culture; Solid state fermentation

Indexed keywords

ACETIC ACID; ALCOHOLS; BEVERAGES; FERMENTATION; FOOD PRODUCTS; SACCHARIFICATION;

ANAEROBIC AND AEROBIC FERMENTATION; CHINESE VINEGAR; MIXED CULTURE; SOLID-STATE FERMENTATION;

FOOD PRESERVATIVES;

EID: 10244243853     PISSN: 87559129     EISSN: None     Source Type: Journal    
DOI: 10.1081/FRI-200033460     Document Type: Review

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