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  1. 1
    Comparison of Fungal Communities at Peak Total Microbial Colony Count during Alcohol and Acetic Acid Fermentation in Shanxi Aged Vinegar under Different Production Modes and Seasons

    Comparison of Fungal Communities at Peak Total Microbial Colony Count during Alcohol and Acetic Acid Fermentation in Shanxi Aged Vinegar under Different Production Modes and Season... by Xin ZHAO, Yujing ZHANG, Xufeng CHEN, Nü XU

    Published 2025-06-01
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  2. 2
    Correlation Between Volatile Aromas and Microbial Communities during the Alcoholic and Acetic Acid Fermentation Process of Shanxi Aged Vinegar

    Correlation Between Volatile Aromas and Microbial Communities during the Alcoholic and Acetic Acid Fermentation Process of Shanxi Aged Vinegar by Xin ZHAO, Yujing ZHANG, Xufeng CHEN, Nü XU

    Published 2025-06-01
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