• 红枣 - 引用次数：3

  The Vc and sugar contents of the fruit were much higher than other kinds of fruit, which are more favorable for microorganisms such as yeast and lactic acid bacteria for growing and producing organic acid (lactic acid) by their metabolism,which also enables protection of the Vc content of the date, so as to maintain the red date vinegar with a high level of Vc. The method of uniform design and orthogonal design were employed to determine the processing technology of the date vinegar.

  本研究通过均匀设计试验方法和正交试验方法确定了红枣醋的加工工艺。

  参考来源 - 红枣醋的开发研究

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