Changes of functional components, organic acid, antioxidant activity of heathy vinegar during the aging and its correlation analysis
According to the traditional brewing process of Shanxi aged vinegar, the health vinegars, Dangshen+Huangqi vinegar and Kuqiao+Duzhongye vinegar were prepared by adding Codonopsis pilosula, Astragali radix, Fagopyrum tataricum, Eucommia ulmoides leaves in the acetic acid fermentation stage and then a...
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| Format: | Article |
| Language: | English |
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Editorial Department of China Brewing
2024-12-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-12-71.pdf |