Preliminary Study on Ultrasonic Ageing Zhenjiang Vinegar Mechanism Based on Maillard Simulation System
In this study, ultrasonic technology was used to treat Zhenjiang vinegar, and the effects on the physicochemical characteristics of Zhenjiang vinegar were investigated. The influences of ultrasound time and power on the number of induced hydroxyl radicals and superoxide radicals were also investigat...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2020/1087863 |
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