Comprehensive Quality Evaluation of Red Jujube Vinegars Made from Different Varieties Based on Principal Component Analysis

In order to determine good jujube varieties for the production of vinegar, databases of soluble solids, total acid, transmittance, color, total phenols, total flavonoids, antioxidant properties and volatile flavor components were constructed for jujube vinegars made from four different varieties, Ru...

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Detalhes bibliográficos

Autor principal:	QI Tingting, ZHANG Zhifeng, YANG Xinyu, ZHANG Ruoshi, ZHANG Shuying, REN Jingnan, FAN Gang
Formato:	Artigo
Idioma:	Inglês
Publicado em:	China Food Publishing Company 2024-12-01
coleção:	Shipin Kexue
Assuntos:	jujube variety; fruit vinegar; antioxidant; flavor; quality; principal component analysis
Acesso em linha:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-019.pdf
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