Characterization and Comparison of Commercial Chinese Cereal and European Grape Vinegars Using1H NMR Spectroscopy Combined with Multivariate Analysis-Reference-Cited by-同舟云学术

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Characterization and Comparison of Commercial Chinese Cereal and European Grape Vinegars Using1H NMR Spectroscopy Combined with Multivariate Analysis

Published:2016-10-24 Issue:11 Volume:34 Page:1183-1193
ISSN:1001-604X
Container-title:Chinese Journal of Chemistry
language:en
Short-container-title:Chin. J. Chem.

Author:

Wang Xiaohua,Wang Jie,Kamal Ghulam Mustafa,Jiang Bin,Sun Peng,Zhang Xu,Liu Maili

Funder

the National Major Basic Research Program of China

the National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemistry

Reference73 articles.

1. TASTE GROUP THRESHOLDS AND SENSORY EVALUATION OF SPANISH WINE VINEGARS

2. Vinegars of the World

3. Optimization of biotechnological processes. The acetic acid fermentation. Part I: The proposed model

4. Influence of the final ethanol concentration on the acetification and production rate in the wine vinegar process

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1. Changes in the Phytochemical and Bioactive Compounds and the Antioxidant Properties of Wolfberry during Vinegar Fermentation Processes;International Journal of Molecular Sciences;2022-12-13

2. Nutrition, Bioactive Components, and Hepatoprotective Activity of Fruit Vinegar Produced from Ningxia Wolfberry;Molecules;2022-07-11

3. Multivariate analysis approach for assessing coated dry-cured ham flavor quality during long-term storage;Journal of Food Science and Technology;2020-06-20

4. A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham;Meat Science;2019-12

5. On the Characterization and Correlation of Compositional, Antioxidant and Colour Profile of Common and Balsamic Vinegars;Antioxidants;2018-10-11

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