Comprehensive Quality Evaluation of Red Jujube Vinegars Made from Different Varieties Based on Principal Component Analysis

Comprehensive Quality Evaluation of Red Jujube Vinegars Made from Different Varieties Based on Principal Component Analysis

In order to determine good jujube varieties for the production of vinegar, databases of soluble solids, total acid, transmittance, color, total phenols, total flavonoids, antioxidant properties and volatile flavor components were constructed for jujube vinegars made from four different varieties, Ru...

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Bibliographic Details
Main Author: QI Tingting, ZHANG Zhifeng, YANG Xinyu, ZHANG Ruoshi, ZHANG Shuying, REN Jingnan, FAN Gang
Format: Article
Language:English
Published: China Food Publishing Company 2024-12-01
Series:Shipin Kexue
Subjects:
jujube variety; fruit vinegar; antioxidant; flavor; quality; principal component analysis
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-019.pdf

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https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-019.pdf

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