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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Taylor & Francis
2019
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| 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 |