Quality comparison of vinegar with traditional semi-solid natural fermentation and submerged fermentation from Zhejiang
In order to compare the quality of Zhejiang traditional semi-solid naturally fermented vinegar (M1 and M3) and submerged fermented vinegar (M2 and M4), the physicochemical properties, active components, volatile flavor compounds, and antioxidant activities of M1-M4 were measured, sensory properties...
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-04-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-184.pdf |
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