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Science and Technology of Food Industry > 2006 > (06): 128-129.

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[1]	CUI Yunlai, ZHANG Hui, LI Yulong, LUO Shaobo, NING Xueyue, TIAN Jiabei, HAN Dong. Vertical Distribution and Enrichment Culture of Bacteria in the Acetic Acid Fermentation Stage of Zhenjiang Aromatic Vinegar[J]. Science and Technology of Food Industry, 2023, 44(18): 193-199. DOI: 10.13386/j.issn1002-0306.2022110197
[2]	LI Xin, CHEN Wen, XIONG Feng, ZHANG Junhong, YANG Leyun, ZHU Jie, LU Rongsong, LU Ping, ZHAO Shunhua, CUI Pengjing. Effect of Different Dumping Process on the Quality of Zhenjiang Vinegar[J]. Science and Technology of Food Industry, 2022, 43(17): 33-42. DOI: 10.13386/j.issn1002-0306.2021110077
[3]	ZHENG Menglin, TIAN Zhengfu, XU Qinyi, ZHOU Tao, WANG Chao, QI Yonggang, YU Yongjian, LV Wenping, HU Yong. Analysis of Main Flavor Substances in Aging of Zhenjiang Aromatic Vinegar[J]. Science and Technology of Food Industry, 2021, 42(6): 241-246,251. DOI: 10.13386/j.issn1002-0306.2020050286
[5]	ZHANG Zhi-yan, QIAN Jing-ya, MA Zhen, ZHANG Zheng-pei, YU Xiao-chen, MA Hai-le. Screening of acetic acid bacteria with high yield of acid from vinegar pei of Zhenjiang aromatic vinegar[J]. Science and Technology of Food Industry, 2016, (11): 174-178. DOI: 10.13386/j.issn1002-0306.2016.11.028
[9]	微生物检测国标法和滤膜法的比较[J]. Science and Technology of Food Industry, 1999, (06): 54-56. DOI: 10.13386/j.issn1002-0306.1999.06.082