果醋

菠萝果醋风味成分的GC-MS分析

Analysis of flavor components of pineapple fruit vinegar by gas chromatography-mass spectrometry

HACCP体系在沙棘果醋生产中的应用

HACCP System in the Seabuckthorn Fruit Vinegar Production

HPLC测定木瓜果醋中齐墩果酸含量

Study on the Content of Oleanolic Acid in Chinese Flowering Quince Fruit Vinegar by HPLC

HACCP在柑橘果醋及柑橘果醋饮料生产中的应用

Application of HACCP to processing of citrus vinegar and citrus vinegar beverage

以沙棘果浆为对比，对酿造的沙棘果醋中保健成分总多酚、总黄酮、活性多肽、Vc、氨基酸组成和含量及有机酸进行分析。

Compared with sea-buckthorn pulp , total polyphenols , total flavonoids , the polypeptide , Vc , the components and contents of amino acids and organic acids were analyzed .

柿果醋能有效地清除羟基自由基、DPPH·自由基，具有极强的抗氧化能力。柿果醋的抗氧化能力是多种抗氧化成分共同作用的结果。

Persimmon vinegar can effectively scavenging the DPPH · radical and the hydroxyl radical . And the anti-oxidative activities of persimmon vinegar attribute to many kinds of components .

分别发酵生产胡柚果醋，对其进行感官分析，以Vitek-32型微生物分析系统对最适菌种进行鉴定。

Meanwhile , the sensory evaluation of vinegar fermented by these strains was carried out and the optimal strain screened was identified using VITEK-32 automatic microorganism analysis system .

猕猴桃果醋的研制果实成熟的分子生物学

Study of Kiwi - fruit Vinegar MOLECULAR BIOLOGY OF FRUIT RIPENING

这些物质的共同作用形成了菠萝果醋独特的风味。

These components formed the particular flavor of pineapple fruit vinegar .

啤酒副产品在营养果醋生产中的应用

The Application of Beer By - product in Nutritional Fruit Vinegar

果醋的非生物返混及澄清研究

Research on the non-biological back mixing and clarification of fruit vinegar

俄国知识分子问题论析杏沙枣复合果醋饮料的研制

The development on compound Fruit-vinegar Beverage of Apricot and Russian Olive

桑椹果醋的发酵技术及其化学成分变化研究

Study on the Fermentation and Chemical Ingredients Changes of Mulberry Vinegar

发酵方法对柿果醋中香气成分的影响

Effect on Aroma Components in Persimmon Vinegar of Various Fermentation Ways

多菌共酵果粮混酿法生产果醋的研究

Fruit Vinegar Processing by Using Fruit-Grain Mixtures and Multi-Microorganisms Fermentation

柑桔果醋加工中柠檬苦素的微生物酶降解研究

Degradation of Limonin by Microbial Enzyme in Citrus Vinegar Processing

介绍沙枣果醋的酿制方法。

This paper introduced the fermentation method of oleaster vinegar .

枇杷果醋的臭氧催陈效果与工艺优化

Accelerating maturity of Loquat fruit vinegar by ozone and optimization of technology

柑桔果醋过滤除菌工艺的研究及橙醋饮料的研制

Filtration and degerming technology of orange vinegar and development of vinegar beverage

不同品种葡萄果醋加工工艺研究

Studies on the processing of different kinds of grape vinegar

果醋的功能特性主要取决于水果原料本身。

The functionality of fruit-vinegar was mainly determined by the material itself .

黑加仑、沙棘复合果醋及果醋饮料的研制

Composite Fruit Vinegar and Fruit Vinegar Beverage of Blackcurrants and Sea Backthern

桃杏复合低醇果醋饮料的研制

Development of compound apricot-peach fruit vinegar beverage with low alcohol

柚苷酶在柑桔果醋加工中的应用

Application of Naringinase in Processing The Fruit Vinegar of Orange

利用野生酸枣酿制果醋的研究

Research on brew fruit vinegar with wild spondias axillaris

南丰蜜桔果醋发酵工艺研究

Study on the Processing Technology of Nanfeng Orange Vinegar

一步发酵法生产山楂果醋的工艺条件研究

Study on the technology condition of making hawthorn fruit vinegar by one-step fermentation

柚子果醋及其饮料生产工艺研究

Production processing of shaddock vinegar and shaddock vinegar beverage

猕猴桃果醋的开发研究

A study on the development of kiwi fruit vinegar

工艺条件对柿果醋中主要有机酸含量的影响

Effects of technological conditions on contents of main organic acids of persimmon vinegar