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- W2387760572 abstract "Feilin titration,HPLC and GC-MS were applied to research the classy Hengshun aromatic vinegar.Total acid was larger than 5.0 g/100 mL,the range of reducing sugar was 2.6 ~3.0 g/100mL.The content of total free amino acids was about 1000 mg/100 mL,of which Ala,Leu and Glu were the main kinds. Every sample had unique flavor and rich aromatic compounds.The tetramethylpyrazine index was used as the rapid detection parameter for quality evaluation." @default.
- W2387760572 created "2016-06-24" @default.
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- W2387760572 date "2006-01-01" @default.
- W2387760572 modified "2023-09-23" @default.
- W2387760572 title "A study on the physical and chemical index of Hengshun aromatic vinegar" @default.
- W2387760572 hasPublicationYear "2006" @default.
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