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Some characteristics of flavor of moromi vinegar fermented by a lactic acid bacterium and its effects on obesity

机译：乳酸菌发酵的摩洛醋味的一些特征及其对肥胖的影响

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Yuichi Nodake; Satomi Toda; Hitomi Iba; Tomonori Taira; Choryo Uema; Toki Taira;
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2. Ultrasonication effects on the phytochemical, volatile and sensorial characteristics of lactic acid fermented mulberry juice [J] . Kwaw Emmanuel, Ma Yongkun, Tchabo William, Food Bioscience . 2018,第期

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3. Effects of the fermented juice of epiphytic lactic acid bacteria (FJLB) and molasses on digestibility and rumen fermentation characteristics of ruzigrass (Brachiaria ruziziensis) silages [J] . Bureenok S., Suksombat W., Kawamoto Y. . Livestock Science . 2011,第1a3期

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4. Exopolysaccharide-producing lactic acid bacterium strains as functional starter cultures in the production of fermented milk [C] . L. De Vuyst, M. Zamfir, B. Degeest, International Dairy Federation Seminar on Aroma and Texture of Fermented Milk . 2003

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6. Anti-obesity and anti-inflammatory effects of synthetic acetic acid vinegar and Nipa vinegar on high-fat-diet-induced obese mice [O] . Boon Kee Beh, Nurul Elyani Mohamad, Swee Keong Yeap, -1

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7. Microbiological Characteristics and Cytoprotective Effects of Samjung-Hwan Fermented by Lactic Acid Bacteria [O] . Seju Chang, Jing-Hua Wang, Na Rae Shin, 2016

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Some characteristics of flavor of moromi vinegar fermented by a lactic acid bacterium and its effects on obesity

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