Article Versions Notes

Du P, Li Y, Zhen C, Song J, Hou J, Gou J, Li X, Xie S, Zhou J, Yan Y, et al. Effect of Microbial Reinforcement on Polyphenols in the Acetic Acid Fermentation of Shanxi-Aged Vinegar. Fermentation. 2023; 9(8):756. https://doi.org/10.3390/fermentation9080756

Du, Peng, Yingqi Li, Chenrui Zhen, Jia Song, Jiayi Hou, Jia Gou, Xinyue Li, Sankuan Xie, Jingli Zhou, Yufeng Yan, and et al. 2023. "Effect of Microbial Reinforcement on Polyphenols in the Acetic Acid Fermentation of Shanxi-Aged Vinegar" Fermentation 9, no. 8: 756. https://doi.org/10.3390/fermentation9080756

Du, P., Li, Y., Zhen, C., Song, J., Hou, J., Gou, J., Li, X., Xie, S., Zhou, J., Yan, Y., Zheng, Y., & Wang, M. (2023). Effect of Microbial Reinforcement on Polyphenols in the Acetic Acid Fermentation of Shanxi-Aged Vinegar. Fermentation, 9(8), 756. https://doi.org/10.3390/fermentation9080756