Microbial characterization of Sichuan Baoning vinegar: lactic acid bacteria, acetic acid bacteria and yeasts

作者：Jie Wu, Qin Li, Kaidi Hu, Jianlong Li, Enrique Durán, Shuliang Liu, Mingye Guo, Aiping Liu · 发表于：Archives of Microbiology · 年份：2024 · DOI：10.1007/s00203-023-03784-6 · 被引用次数：20 · 研究领域：Fermentation and Sensory Analysis、Food Quality and Safety Studies、Meat and Animal Product Quality