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An efficient method using ultrasound to accelerate aging in crabapple (Malus asiatica) vinegar produced from fresh fruit and its influencing mechanism investigation

In this study, a kind of crabapple vinegar was developed by the method of mixed bacteria fermentation. It showed that the total acids and total esters in the vinegar increased by 30.51% and 22.67%, respectively. Simultaneously, ultrasound was used to treat the vinegar to shorten the time of aging. I...

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Detalles Bibliográficos
Autores principales: Zhai, Xinyu, Wang, Xu, Wang, Xiaoyi, Zhang, Haoran, Ji, Yucheng, Ren, Difeng, Lu, Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823218/
https://www.ncbi.nlm.nih.gov/pubmed/33493927
http://dx.doi.org/10.1016/j.ultsonch.2021.105464

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