This paper describes the instivegation of watermelon vinegar production by using alcohol fermentation of immobilized yeast and acetic acid fermentation of immobilized acetobacter. 闡述了以西瓜汁為原料，用固定化酵母與固定化醋酸菌相繼進(jìn)行酒精發(fā)酵與醋酸發(fā)酵，釀制西瓜醋的研究?jì)热荨?/li>
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