高壓均質處理對桑椹酒液及其釀造醋品質之影響
碩士 === 國立嘉義大學 === 食品科學系研究所 === 96 === In this study, the mulberry vinegar fermented by mulberry wine that treated with high-pressure homogenization (100Mpa，300rpm) were studied. The physicochemical changes during acetic acid fermentation and aging were analyzed. In the first, mulberry wine were divi...
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/77259033874675081825 |