A method for efficient conversion of dehydrated cabbage waste liquid into high ester vinegar
Author:
Funder
Natural Science Foundation of Shandong Province
Qilu University of Technology
the National Natural Science Foundation of China
Publisher
Springer Science and Business Media LLC
Subject
General Medicine,Bioengineering,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00449-022-02817-6.pdf
Reference25 articles.
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3. Liu R, Li R, Wang Y, Jiang ZT (2022) Analysis of volatile odor compounds and aroma properties of European vinegar by the ultra-fast gas chromatographic electronic nose. J Food Compos Anal 112:104673. https://doi.org/10.1016/j.lwt.2018.07.064
4. Ho CW, Lazim AM, Fazry S, Zaki UKHH, Lim SJ (2017) Varieties, production, composition and health benefits of vinegars: a review. Food Chem 221:1621–1630. https://doi.org/10.1016/j.foodchem.2016.10.128
5. Sui Y, Liu J, Liu Y, Wang Y, Xiao Y, Gao B, Zhu D (2021) In vitro probiotic characterization of Lactobacillus strains from fermented tangerine vinegar and their cholesterol degradation activity. Food Biosci 39:100843. https://doi.org/10.1016/j.fbio.2020.100843
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