New Insights Into Phytochemical Content and Antioxidant Activities of Moroccan Fruit Vinegars
Author:
Publisher
Springer Science and Business Media LLC
Subject
Physical and Theoretical Chemistry,Environmental Chemistry,Chemistry (miscellaneous),Catalysis
Link
https://link.springer.com/content/pdf/10.1007/s42250-022-00427-z.pdf
Reference78 articles.
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3. Harutyunyan M, Malfeito-Ferreira M (2022) Historical and heritage sustainability for the revival of ancient wine-making techniques and wine styles. Beverages 8:10
4. Deba-Rementeria S, Zugazua-Ganado M, Estrada O, Regefalk J, Vázquez-Araújo L (2021) Characterization of salt-preserved orange peel using physico-chemical, microbiological, and sensory analyses. LWT 148:111769
5. Montaño A, Sánchez A-H (2021) Chemical composition of fermented green olives. Olives and olive oil in health and disease prevention. Elsevier, Amsterdam, pp 99–109
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1. Fruit vinegar as a promising source of natural anti-inflammatory agents: an up-to-date review;DARU Journal of Pharmaceutical Sciences;2023-12-01
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