AiM> Vol.3 No.3, July 2013

College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China

 

Copyright © 2013 Yujian Jiang, Sen Lin, Lei Zhang, Ping Yu et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article

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Y. Jiang, S. Lin, L. Zhang and P. Yu, "Upgrading the Fermentation Process of Zhejiang Rosy Vinegar by Purebred Microorganisms," Advances in Microbiology, Vol. 3 No. 3, 2013, pp. 297-301. doi: 10.4236/aim.2013.33042.

 

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