An Efficient Method Using Gluconacetobacter europaeus To Reduce an Unfavorable Flavor Compound, Acetoin, in Rice Vinegar Production

  • Naoki Akasaka, Hisao Sakoda, Ryota Hidese, Yuri Ishii, Shinsuke Fujiwara
  • Applied and Environmental Microbiology, September 2013, ASM Journals
  • DOI: 10.1128/aem.02397-13

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http://dx.doi.org/10.1128/aem.02397-13