Change in iron, zinc, and copper concentrations during vinegar production

被引：0
|
作者：
Xu, Qing-Ping [1 ]
Meng, Jun [1 ]
Zhang, Yan-Li [1 ]
机构：
[1] School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, China
来源：
Modern Food Science and Technology | 2014年 / 30卷 / 09期
关键词：
11;
D O I：
10.13982/j.mfst.1673-9078.2014.09.033
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：199 / 204
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