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Quality characteristics of fermented vinegar prepared with Seomaeyaksuk (Artemisia argyi H.) extract
Autor:
Min-Jung Kang, Weon Tack Seo, Jung Hye Shin, Ji Hyeon Shin, Jine Shang Choi, Won Yoel Bea, Jeong Yeon Shin, Hee Uk Byun
Publikováno v:
Korean Journal of Food Preservation. 24:647-657
This study was carried out to investigate the quality characteristics of vinegars containing jaceosidin and eupatilin using Artemisia argyi H. ethanol extract (AEE). 10% malt extract (ME) and water extract of Artemisia argyi H. (AWE) were also prepar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf30959cb5914403df6db31dec0531a0
https://doi.org/10.11002/kjfp.2017.24.5.647
https://doi.org/10.11002/kjfp.2017.24.5.647
