Načítá se...
Effect of fermentation modes on nutritional and volatile compounds of Huyou vinegar
Semi-solid static mode was applied to brew Huyou (Citrus changshanensis) vinegar, called HV-SS, and changes of main nutrients, volatile compounds and antioxidant capacity at different brewing stages, i.e. Huyou puree (HP), Huyou wine (HW) and HV-SS, were investigated. Meanwhile, all these parameters...
Uloženo v:
| Vydáno v: | J Food Sci Technol |
|---|---|
| Hlavní autoři: | , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2018
|
| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6033810/ https://ncbi.nlm.nih.gov/pubmed/30042579 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3184-0 |
| Tagy: |
Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!
|