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Manufacture and antibacterial characteristics of Eucommia ulmoides leaves vinegar
In this work, the fermentation conditions and the antibacterial characteristics of Eucommia ulmoides leaves vinegar (EV) were studied. By single factor orthogonal test, it was found that under optimal fermentation conditions (bran addition 10%, sugar addition 8%, leaven addition 0.3% and acetic acid...
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| Veröffentlicht in: | Food Sci Biotechnol |
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| Hauptverfasser: | , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer Singapore
2019
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7221032/ https://ncbi.nlm.nih.gov/pubmed/32419964 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00712-7 |
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