利用菌丝体培养物制备发酵醋及其理化性质的研究

{"title":"利用菌丝体培养物制备发酵醋及其理化性质的研究","authors":"Jeong-Han Kim, I. Baek, Bok-Eum Shin, Yong-Seon Lee","doi":"10.14480/JM.2019.17.4.230","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":16539,"journal":{"name":"Journal of Mushroom","volume":"15 1","pages":"230-234"},"PeriodicalIF":0.0000,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Preparation of fermented vinegars using mushroom mycelial cultures and characterization of their physicochemical properties\",\"authors\":\"Jeong-Han Kim, I. Baek, Bok-Eum Shin, Yong-Seon Lee\",\"doi\":\"10.14480/JM.2019.17.4.230\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":16539,\"journal\":{\"name\":\"Journal of Mushroom\",\"volume\":\"15 1\",\"pages\":\"230-234\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Mushroom\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.14480/JM.2019.17.4.230\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Mushroom","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.14480/JM.2019.17.4.230","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}