Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of “Shanxi aged vinegar”, a traditional Chinese vinegar

Wu, Jia Jia ; Ma, Ying Kun ; Zhang, Fen Fen ; Chen, Fu Sheng

Food microbiology, 2012-05, Vol.30 (1), p.289-297 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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