Analysis of the Differences in Flavor Substances and Metabolites from Apple Cider Vinegar Fermented with Different Apple Juices
In order to develop a fermented apple cider vinegar with excellent flavor. In this study, different apple juices were used as raw materials. Through electronic nose, electronic tongue, GC-MS and non-targeted metabolomics techniques, the effects of characteristic flavor substances, volatile flavor co...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-08-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025040283 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|