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...

Fuld beskrivelse

Bibliografiske detaljer

Hovedforfatter:	QI Tingting, ZHANG Zhifeng, YANG Xinyu, ZHANG Ruoshi, ZHANG Shuying, REN Jingnan, FAN Gang
Format:	Artigo
Sprog:	Inglês
Udgivet:	China Food Publishing Company 2024-12-01
Serier:	Shipin Kexue
Fag:	jujube variety; fruit vinegar; antioxidant; flavor; quality; principal component analysis
Online adgang:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-019.pdf
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!