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Food science & technology, ISSN 0023-6438, 2019, Volume 112, p. 108264
Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were... 
GC-MS | HS-SPME | Commercial Chinese vinegar | Zhengrong rice vinegar (ZRV) | Volatiles | Zhenjiang aromatic vinegar (ZAV) | Longmen smoked vinegar (LSV) | GC-O | SHANXI AGED VINEGAR | PROFILES | FOOD SCIENCE & TECHNOLOGY | SHERRY VINEGAR | SOLID-PHASE MICROEXTRACTION | AROMATIC VINEGAR | CHROMATOGRAPHY-MASS-SPECTROMETRY | EXTRACTION | DISCRIMINATION
Journal Article
1926, 2nd ed., thoroughly rev., xvi, 211
Book
Food science & technology, ISSN 0023-6438, 12/2018, Volume 98, pp. 654 - 660
Cordyceps militaris has entered a large-scale artificial cultivation, and the solid culture medium of Cordyceps militaris are usually discarded. In this study,... 
Cordyceps vinegar | Cordyceps militaris | Sensory attributes | Rice vinegar | Discarded solid culture medium | ZHENJIANG AROMATIC VINEGAR | FOOD SCIENCE & TECHNOLOGY | SHERRY VINEGAR | STATE | VOLATILE COMPOUNDS | ACETIC-ACID | WINE VINEGAR | FERMENTATION | PHASE MICROEXTRACTION | OPTIMIZATION
Journal Article
Journal Article
2016, Saihan., Chūkō shinsho, ISBN 4121024087, Volume 2408., iii, 202 pages
Book
RSC advances, ISSN 2046-2069, 2017, Volume 7, Issue 28, pp. 17377 - 17386
Shanxi aged vinegar (SAV), a kind of typical fermented food, is one of the famous traditional vinegars in China. Shanxi aged vinegar (SAV), a kind of typical... 
CAPACITY | PATHWAY | MITOCHONDRIA | DYNAMICS | PHENOLIC-ACIDS | TRADITIONAL BALSAMIC VINEGAR | BLACK VINEGAR | STRESS | CHEMISTRY, MULTIDISCIPLINARY | FREE-RADICALS | MOLECULAR-MECHANISMS | Antioxidants | Stresses | Catalase | Mathematical models | Foods | Pretreatment | Damage | Vinegar
Journal Article
Food analytical methods, ISSN 1936-976X, 2018, Volume 12, Issue 2, pp. 544 - 557
Zhenjiang aromatic vinegar is one of the most popular vinegars in China, which can be produced by either traditional or modern techniques. Aroma profiles of... 
GC-MS | Zhenjiang vinegar | Chemistry | Analytical Chemistry | Food Science | Microbiology | Aromas | HS-SPME | Chemistry/Food Science, general | Aging | GC-O | SHANXI AGED VINEGAR | ACETIFICATION | FOOD SCIENCE & TECHNOLOGY | SHERRY VINEGAR | SOLID-PHASE MICROEXTRACTION | VOLATILE COMPOUNDS | CHROMATOGRAPHY-MASS-SPECTROMETRY | WINE VINEGARS
Journal Article
Scientific reports, ISSN 2045-2322, 12/2018, Volume 8, Issue 1, pp. 8612 - 10
Shanxi aged vinegar (SAV), one of the famous Chinese vinegars, is produced by multispecies solid-state fermentation in which the acetic acid fermentation stage... 
CHINESE VINEGAR | ZHENJIANG AROMATIC VINEGAR | SOLID-STATE FERMENTATION | EXTRACTION | BACTERIAL DIVERSITY | MULTIDISCIPLINARY SCIENCES | COMMUNITY SUCCESSION | Metabolomics | Esters | Fermentation | Vinegar | Aldehydes | Flavor | Organic acids | Succession | Next-generation sequencing | Metabolites | Correlation analysis | Solid state fermentation | Bacteria | Acetic acid
Journal Article
Journal of Food Science and Technology, ISSN 0022-1155, 1/2016, Volume 53, Issue 1, pp. 171 - 183
Journal Article