Investigation into factors influencing antioxidant capacity of vinegars-Reference-Cited by-同舟云学术

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Investigation into factors influencing antioxidant capacity of vinegars

Published:2016-03-23 Issue:4 Volume:59 Page:495-509
ISSN:2468-0834
Container-title:Applied Biological Chemistry
language:en
Short-container-title:Appl Biol Chem

Author:

Yun Jung-Hyun,Kim Young-Jun,Koh Kyung-Hee

Publisher

Springer Science and Business Media LLC

Subject

Organic Chemistry,General Biochemistry, Genetics and Molecular Biology

Link

http://link.springer.com/content/pdf/10.1007/s13765-016-0185-4.pdf

Reference60 articles.

1. Anese M, Suman M (2013) Mitigation strategies of furan and 5-hydroxymethylfurfural in food. Food Res Int 51:257–264

2. Antonelli A, Chinnici F, Masino F (2004) Heat-induced chemical modification of grape must as related to its concentration during the production of traditional balsamic vinegar: a preliminary approach. Food Chem 88:63–68

3. Bae WS, Roh SW (2005) A study on k-means clustering. Korean Commun Stat 12:497–508

4. Bourgeois JF, Barja F (2009) The history of vinegar and of its acetification systems. Arch Sci 62:146–160

5. Capanoglu E, Beekwilder J, Boyacioglu D, Hall R, de Vos R (2008) Changes in antioxidant and metabolite profiles during production of tomato paste. J Agric Food Chem 56:964–973

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