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  • Doekjo Jo, Gui-Ran Kim, Soo-Hwan Yeo, Yong-jin Jeong, Bong Soo Noh, Joong-Ho Kwon
  • Chemistry
  • Food Science and Biotechnology
  • 1 December 2013
  • Aroma compounds of commercial cider vinegars according to their acidity (low, moderate, double-strength, and triple-strength) were comparatively investigated. SPME/GC-MS analysis revealed 8 types ofContinue Reading