Characterization of aldehydes and hydroxy acids as the main contribution to the traditional Chinese rose vinegar by flavor and taste analyses - Concepedia

Concepedia

Publication | Closed Access

Characterization of aldehydes and hydroxy acids as the main contribution to the traditional Chinese rose vinegar by flavor and taste analyses

82

Citations

32

References

2019

Year

Guozhong Zhao, Geling Kuang, Jingjing Li, Hadiatullah Hadiatullah, Zhenjia Chen, Xiaowen Wang, Yunping Yao, Zhihui Pan, Yurong Wang

Food Research International

Food ChemistryTraditional ChineseHydroxy AcidsTaste Analyses

References

	Year	Citations

Page 1