Analysis of variation of main components during aging process of Shanxi Aged Vinegar
Submitted: 12 September 2012
Accepted: 25 January 2013
Published: 26 February 2013
Accepted: 25 January 2013
Abstract Views: 4244
PDF: 2183
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Chen, T., Gui, Q., Shi, J. J., Zhang, X. Y., & Chen, F. S. (2013). Analysis of variation of main components during aging process of Shanxi Aged Vinegar. Acetic Acid Bacteria, 2(s1), e6. https://doi.org/10.4081/aab.2013.s1.e6
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