Correlation of active constituent and flavor compounds with antioxidant activity in the fermentation process of hawthorn tartary buckwheat vinegar

doi:10.11882/j.issn.0254-5071.2022.10.007

CHEN Xufeng, WANG Chaoyu, WEI Shasha, ZHU Dan, LANG Fanfan, ZHANG Xiaoyu, XU Nv

China Brewing ›› 2022, Vol. 41 ›› Issue (10) : 36-41.

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China Brewing ›› 2022, Vol. 41 ›› Issue (10) : 36-41. DOI: 10.11882/j.issn.0254-5071.2022.10.007

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Correlation of active constituent and flavor compounds with antioxidant activity in the fermentation process of hawthorn tartary buckwheat vinegar

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 41(10): 36-41 https://doi.org/10.11882/j.issn.0254-5071.2022.10.007

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