Utilization of rice pasta by-products as the substrate for vinegar fermentation
Author:
Funder
National Research Council of Thailand
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s13197-024-06030-z.pdf
Reference26 articles.
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2. Chen H, Chen T, Giudici P, Chen F (2016) Vinegar functions on health: constituents, sources, and formation mechanisms. Compr Rev Food Sci Food Saf 15(6):1124–1138
3. Chen GL, Zheng FJ, Lin B, Lao SB, He J, Huang Z, Zeng Y, Sun J, Verma KK (2020) Phenolic and volatile compounds in the production of sugarcane vinegar. ACS Omega 5(47):30587–30595
4. Ho CW, Lazim AM, Fazry S, Zaki UKHH, Lim SJ (2017) Varieties, production, composition and health benefits of vinegars: a review. Food Chem 221:1621–1630
5. Hsieh CW, Lu YR, Lin SM, Lai TY, Chiou RYY (2013) Stability of monacolin K and citrinin and biochemical characterization of red-koji vinegar during fermentation. J Agric Food Chem 61(30):7276–7283
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