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Quality characteristics of detoxified Rhus verniciflua vinegar fermented using different acetic acid bacteria

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Table 1. Raw material components of detoxified Rhus verniciflua alcohol fermented liquor
Fig. 1. Comparison of pH of detoxified Rhus verniciflua vinegar produced by static fermentation with different acetic acid bacteria.
Table 3. Organic acid content of detoxified Rhus verniciflua vinegar produced by fermentation with different acetic acid bacteria (unit: mg/mL) Oxalic acid Malic acid Lactic acid Acetic acid Succinic acid Fumaric acid Total
Table 4. Free amino acid content of detoxified Rhus verniciflua vinegar produced by fermentation with different acetic acid bacteria

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