Evaluating the quality stability of black vinegar-based salad sauce during storage-Reference-Cited by-同舟云学术

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Evaluating the quality stability of black vinegar-based salad sauce during storage

Published:2019-04-30 Issue:2 Volume:26 Page:141-147
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Choi Minji,Jo Yunhee,Kim Narae,Bang Chaeeun,Byeon Changse,Lee Hyunsoo,Jin Yang-Ho,Jeong Yong-Jin,Kwon Joong-Ho^ORCID

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2019.26.2.141

Reference46 articles.

1. Civilization history of vinegar;Ha;Food Industry and Nutrition,2000

2. A view and prospect of vinegar industry;Jeong;Food Industry and Nutrition,2000

3. The metabolism and health of vinegar;Shim;Korean J Food Sci Technol,1984

4. Chemical characterization of commercial vinegars;Yoon;Korean J Food Sci Technol,1999

5. The general composition inorganic cations free amino acids and organic acid of special vinegars;Yukirnichi;Nippon Shokuhin Kogyo Gakkaishi,1987

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quality Characteristics of Jeju Premature Mandarin Mayonnaise;Journal of the Korean Society of Food Science and Nutrition;2024-05-31

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