Characterization of aldehydes and hydroxy acids as the main...

Food Research International 2020 / 03 Vol. 129

Characterization of aldehydes and hydroxy acids as the main contribution to the traditional Chinese rose vinegar by flavor and taste analyses

Zhao, Guozhong, Kuang, Geling, Li, Jingjing, Hadiatullah, Hadiatullah, Chen, Zhenjia, Wang, Xiaowen, Yao, Yunping, Pan, Zhi-Hui, Wang, Yurong
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Volume:
129
Journal:
Food Research International
DOI:
10.1016/j.foodres.2019.108879
Date:
March, 2020
File:
PDF, 3.02 MB
2020
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