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Optimization of the Process for Green Jujube Vinegar and Organic Acid and Volatile Compound Analysis during Brewing

Healthy fruit vinegar has become very popular recently in China. This study aimed to produce fruit vinegar with a good taste, high nutritional value, and strong functional properties from green jujube. This study investigated the optimization of the process for green jujube vinegar using response su...

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Detalles Bibliográficos
Autores principales:	Li, Guifeng, Yan, Ni, Li, Guoqin, Wang, Jing
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486836/ https://www.ncbi.nlm.nih.gov/pubmed/37685101 http://dx.doi.org/10.3390/foods12173168

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