Someone visited this site after putting the phrase “mimic vinegar-processing” into Google.
Alas, I am not the foremost authority on this subject according to Theodore and Evadne Google, collators of data. There are some Chinese academics who report thus:
“In this paper, the variation of genkwanin content before and after mimic vinegar-processing has been analyzed by HPLC. The result has shown that there is no difference between the quantity and quality of genkwanin before and after mimic vinegar-processing. It is clarified that acetic acid is not the main reason for the decrease of genkwanin content in the flower of Daphne genkwa during the process of vinegar-fry.”
For those of you who were not paying attention during 4th form chemistry, I distinctly remember the week we ‘did’ genkwanin, or 4',5-Dihydroxy-7-methoxyflavone (C16H12O5), and I cannot count the number of times that I have been grateful for paying attention at that time.
You, my loyal readers, (AMToNW), can come here to expand your minds. I am off to mimic some vinegar processing. Beat that, Boggins.