Studies from Shanxi Normal University in the Area of Food Research Published (Optimization of the Process for Green Jujube Vinegar and Organic Acid and Volatile Compound Analysis during Brewing).

Předmět:	VOLATILE organic compounds ORGANIC acids JUJUBE (Plant) VINEGAR FOOD research BREWING BEER brewing
Zdroj:	Food Weekly News; 9/14/2023, p227-227, 1p
Abstrakt:	Keywords: Food Research EN Food Research 227 227 1 09/11/23 20230914 NES 230914 2023 SEP 14 (NewsRx) -- By a News Reporter-Staff News Editor at Food Weekly News -- Investigators publish new report on food research. Our news reporters obtained a quote from the research from Shanxi Normal University: "This study aimed to produce fruit vinegar with a good taste, high nutritional value, and strong functional properties from green jujube. [Extracted from the article]
Databáze:	Complementary Index
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