Advances in Microbiology

Advances in Microbiology

ISSN Print: 2165-3402
ISSN Online: 2165-3410
www.scirp.org/journal/aim
E-mail: aim@scirp.org
"Upgrading the Fermentation Process of Zhejiang Rosy Vinegar by Purebred Microorganisms"
written by Yujian Jiang, Sen Lin, Lei Zhang, Ping Yu,
published by Advances in Microbiology, Vol.3 No.3, 2013
has been cited by the following article(s):
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[1] Dynamic changes of quality and flavor characterization of Zhejiang rosy vinegar during fermentation and aging based on untargeted metabolomics
Food Chemistry, 2023
[2] Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of …
2021
[3] Dynamic succession of bacterial community structure during the fermentation process of Zhejiang rosy vinegar analyzed by high throughput sequencing.
2020
[4] Determination of the characteristic aroma components at different fermentation stages of Zhejiang rosy vinegar.
2020
[5] Effects of fermenter type on the quality of Zhejiang rosy vinegar.
2020
[6] Production of Zhejiang rosy vinegar by pneumatic stirring and its effect on product flavor.
2019
[7] 补料发酵法生产玫瑰醋工艺优化及风味分析.
2019
[8] Characterization of aldehydes and hydroxy acids as the main contribution to the traditional Chinese rose vinegar by flavor and taste analyses
2019
[9] Two Types of New Natural Materials for Fruit Vinegar in Prunus Plants
13th Global Congress on Manufacturing and Management (GCMM 2016), 2017
[10] Optimization of Traditional Date Vinegar Preparation Using Full Factorial Design
Journal of the American Society of Brewing Chemists, 2016
[11] Feasibility of Using Corncob as the Substrate for Natural Vinegar Fermentation with Physicochemical Changes during the Acetification Process
Food and Nutrition Sciences, 2015
[12] Pengaruh Lama Fermentasi Dan Varietas Buah Naga (Hylocereus Spp.) Terhadap Aktivitas Antibakteri Cuka Buah Naga
2015
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