Leaching process optimization of Tartary buckwheat tangerine peel vinegar and its antioxidant activity
ObjectiveTo prepare Tartary buckwheat tangerine peel vinegar from the Tartary buckwheat fumigation obtained by traditional process, and to optimize the vinegar leaching process.MethodsWith the total acid, flavonoid, and polyphenol content as indices, the optimal vinegar leaching process is determine...
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| Автори: | , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
The Editorial Office of Food and Machinery
2025-08-01
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| Серія: | Shipin yu jixie |
| Предмети: | |
| Онлайн доступ: | http://ifoodmm.com/spyjx/article/html/202508023?st=article_issue |
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