蘋果醋
The functions of apple vinegar drinks are described and their status quoin domestic and foreign markets reviewed.
介紹了蘋果醋飲料的功能及其國際與國内市場情況。
Citric acid, DL-malic acid, succinic acid and acetic acid were the main organic acids existed in the apple vinegar.
主要存在的有機酸為檸檬酸、DL -蘋果酸、琥珀酸和乙酸。
Using Fushi apple as raw material, inquiring into the production of apple vinegar using surface fermentation method.
以富士蘋果為原料，探讨了表面發酵法蘋果醋的生産。
The apple vinegar will be deepen color, back mixing and other problems, when the apple vinegar is produced or preserved.
蘋果醋在其生産和貯存過程中，存在着醋體顔色加深， 返混等現象。
The alcohol was produced by using fruit-grain mixed fermentation in the production of apple vinegar and the excellent yeast was selected.
在蘋果醋生産中采用果糧混釀法生産酒精，進行了搖瓶發酵産酒精的研究。
|cider vinegar/apple cider;蘋果醋
關于“apple vinegar”的詳細解釋如下：
如需進一步了解蘋果醋的制作方法或具體應用場景，可參考營養學或烹饪類權威資料。
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