Quality comparison of vinegar with traditional semi-solid natural fermentation and submerged fermentation from Zhejiang

Quality comparison of vinegar with traditional semi-solid natural fermentation and submerged fermentation from Zhejiang

In order to compare the quality of Zhejiang traditional semi-solid naturally fermented vinegar (M1 and M3) and submerged fermented vinegar (M2 and M4), the physicochemical properties, active components, volatile flavor compounds, and antioxidant activities of M1-M4 were measured, sensory properties...

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Bibliographic Details
Main Author: ZHANG Fei, CHANG Guoli, LU Donghao, XU Weijiang, JIANG Yipeng, ZHU Junli, WANG Xinyu, LIU Xueying, LU Haixia
Format: Article
Language:English
Published: Editorial Department of China Brewing 2025-04-01
Series:Zhongguo niangzao
Subjects:
vinegar|traditional semi-solid natural fermentation|submerged fermentation|volatile flavor substance|antioxidant activity|quality
Online Access:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-184.pdf
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