固定化醋酸菌发酵载体对芒果醋品质影响 / Effect of Immobilized Acetobacter on the Quality of Mango Vinegar with Different Fermentation Carriers
- Resource Type
- Academic Journal
- Source
- 中国调味品 / China Condiment. 46(2):65-74
- Subject
固定化 醋酸发酵 载体 芒果醋 品质 - Language
- Chinese
- ISSN
- 1000-9973