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Optimization of Cultural Conditions for Vinegar of Litchi (Litchi chinensis Sonn.) in Liquid State Fermentation

by Songshan Qiu, Yanan Wang, Rujin Zhou, Aiguo Yin and Tian Zhou

Journal of Food and Nutrition Research. 2015, 3(10), 641-647. DOI: 10.12691/jfnr-3-10-4
Pub. Date: December 08, 2015Views: 24882 Downloads: 23322Like: 4Citations: 1

litchi vinegar fermentation process optimization

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