| 酒精发酵与醋酸发酵对保健醋及饮料品质的影响 |
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| 引用本文： | 乔世伟,朱丹丹.酒精发酵与醋酸发酵对保健醋及饮料品质的影响[J].饮料工业,1998,1(6):12-15. |
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| 作者姓名： | 乔世伟 朱丹丹 |
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| 作者单位： | [1]青岛大学化学系 [2]黑龙江省轻工业学校 |
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| 摘 要： | 介绍了酒精发酵与醋酸对保健及饮料品质的影响，同时探讨了海带去腥方法，并对优势醋酸菌的种。亚种作了鉴定。
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| 关 键 词： | 酒精发酵 醋酸发酵 菌种 调配 保健醋 |
The influence of alcoholic fermentation and acetic acid fermentation on the quality of health vinegar and drink |
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| Qiao Shiwei \ \,Zhu Dandan\ Yu Fei.The influence of alcoholic fermentation and acetic acid fermentation on the quality of health vinegar and drink[J].Beverage Industry,1998,1(6):12-15. |
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| Authors: | Qiao Shiwei \ \ Zhu Dandan\ Yu Fei |
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| Affiliation: | Qiao Shiwei \ \ Zhu Dandan\ Yu Fei Department of Chemistry,Qingdao University\ Heilongjiang Provincial Light Industrial School |
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| Abstract: | The influence of alcoholic fermentation and acetic acid fermentation on the quality of health vinegar and drink,the de-odorizing method for kelp and some other questions are studied in the paper. |
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| Keywords: | alcoholic fermentation acetic acid fermentation formulation |
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