Surface Film Formation in Static-Fermented Rice Vinegar: A Case Study

In the present study, we aimed to determine the cause of surface film formation in three rice vinegars fermented using the traditional static fermentation method. The pH and total acidity of vinegar were 3.0–3.3 and 3.0–8.7%, respectively, and acetic acid was the predominant organic acid present. Co...

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Detalles Bibliográficos
Autores principales: Yun, Jeong Hyun, Kim, Jae Ho, Lee, Jang-Eun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taylor & Francis 2019
Materias:
Research Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6691759/
https://www.ncbi.nlm.nih.gov/pubmed/31448145
http://dx.doi.org/10.1080/12298093.2019.1575585

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6691759/
https://www.ncbi.nlm.nih.gov/pubmed/31448145
http://dx.doi.org/10.1080/12298093.2019.1575585

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