Physicochemical indexes and flavor quality analysis of 4 commercial vinegars
Taking 4 commercial vinegars (samples LV, ZV, SV, and BV) as the research objects, the sensory evaluation, basic physicochemical indexes, volatile flavor compounds, and non-volatile compounds were analyzed, cluster analysis (CA) and partial least squares-discriminant analysis (PLS-DA) were carried o...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-03-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-186.pdf |
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