Investigation on Precursor Aromas and Volatile Compounds During the Fermentation of Blackened Pear Vinegar.

Foods · 2025 · PMC12385226 · PMID 40870816

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a decreasing trendno p-value reported

The content of free amino acids exhibited a decreasing trend, declining from 561.16 ± 116.21 mg/L to 60.16 ± 2.46 mg/L.

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