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Physicochemical properties, and volatile compounds of blackened jujube vinegar as prepared by optimized fermentation process

Wang, FZ; Song, YR; Vidyarthi, SK; Zhang, RT

Zhang, RT (通讯作者),Shandong Agr Univ, Coll Food Sci & Engn, Key Lab Food Proc Technol & Qual Control Shandong, Tai An 271018, Shandong, Peoples R China.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2022; 25 (1): 288

Abstract

Response surface methodology was used to optimize the fermentation factors of blackened jujube vinegar (BJV). Physicochemical properties, antioxidant ......

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