• Chemistry
  • Published 2014

Analysis the changes of components in coix seed vinegar during different fermentation period

@inproceedings{Xiy2014AnalysisTC,
  title={Analysis the changes of components in coix seed vinegar during different fermentation period},
  author={Li Xi-y},
  year={2014}
}
The change of chemical compositions of coix seed vinegar such as acetic acid,flavonoid,polyphenol, polysaccharide,amino acid nitrogen,coixol and organic acid were analyzed during primary fermentation and aging process.The study aimed to provid theoretical guidance for the coix seed vinegar production technology improve. The results showed that: the acetic acid and amino acid nitrogen content of coix seed vinegar gradually increased throughout the fermentation stage and eventually stays stable… CONTINUE READING