Optimization of fermentation process for mulberry-apple compound fruit vinegar and study on its flavor characteristics and antioxidant activity

HU Jinhe, LI Jiajun, ZHANG Huiming, JIN Tieyan

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (15) : 215-225.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (15) : 215-225. DOI: 10.13995/j.cnki.11-1802/ts.044924

Optimization of fermentation process for mulberry-apple compound fruit vinegar and study on its flavor characteristics and antioxidant activity

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(15): 215-225 https://doi.org/10.13995/j.cnki.11-1802/ts.044924

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