苹果醋
The functions of apple vinegar drinks are described and their status quoin domestic and foreign markets reviewed.
介绍了苹果醋饮料的功能及其国际与国内市场情况。
Citric acid, DL-malic acid, succinic acid and acetic acid were the main organic acids existed in the apple vinegar.
主要存在的有机酸为柠檬酸、DL -苹果酸、琥珀酸和乙酸。
Using Fushi apple as raw material, inquiring into the production of apple vinegar using surface fermentation method.
以富士苹果为原料，探讨了表面发酵法苹果醋的生产。
The apple vinegar will be deepen color, back mixing and other problems, when the apple vinegar is produced or preserved.
苹果醋在其生产和贮存过程中，存在着醋体颜色加深， 返混等现象。
The alcohol was produced by using fruit-grain mixed fermentation in the production of apple vinegar and the excellent yeast was selected.
在苹果醋生产中采用果粮混酿法生产酒精，进行了摇瓶发酵产酒精的研究。
|cider vinegar/apple cider;苹果醋
关于“apple vinegar”的详细解释如下：
如需进一步了解苹果醋的制作方法或具体应用场景，可参考营养学或烹饪类权威资料。
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