Physicochemical properties, and volatile compounds of blackened jujube vinegar as prepared by optimized fermentation process-Reference-Cited by-同舟云学术

Physicochemical properties, and volatile compounds of blackened jujube vinegar as prepared by optimized fermentation process

Published:2022-02-06 Issue:1 Volume:25 Page:288-304
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Wang Fangzhou¹^ORCID,Song Yaru¹^ORCID,Vidyarthi Sriram K.²³^ORCID,Zhang Rentang¹

Affiliation:

1. Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai An, China

2. Department of Biological and Agricultural Engineering, University of California, Davis, CA, USA

3. Research and Development, The Morning Star Company, Woodland, CA, USA

Funder

Shandong Province Key Research and Development Plan

Central government to guide local scientific and Technological Development

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2032735

Reference52 articles.

1. Assessment of sugar content, fatty acids, free amino acids, and volatile profiles in jujube fruits at different ripening stages

2. Fatty acid composition of 21 cultivars of Chinese jujube fruits (Ziziphus jujuba Mill.)

3. The Jujube (Ziziphus Jujuba Mill.) Fruit: A Review of Current Knowledge of Fruit Composition and Health Benefits

4. Effects of organic and conventional farming on the physicochemical and functional properties of jujube fruit

5. Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method

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