Effect of nuruk and fermentation method on organic acid and volatile compounds in brown rice vinegar

Author:

Lee Su-Won,Yoon Sung-Ran,Kim Gui-Ran,Woo Seung-Mi,Jeong Yong-Jin,Yeo Soo-Hwan,Kim Kyong-Su,Kwon Joong-Ho

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference34 articles.

1. Mazza S, Murook Y. Vinegar through the age. pp.17–39. In: Vinegar of the World. Gidici P, Solieri L (eds). Springer, New York, NY, USA (2009)

2. Zhang WZ, Han HS. Evolution and development of Chinese vinegar and cultural trends. J. Tourism Times 4: 167–168 (2007)

3. Dong E. Four famous vinegars in China. J. Friend Sci. Amateurs 10: 19–21 (2006)

4. Li JX, Xue B, Chai Q, Liu ZX, Zhao AP, Chen LB. Antihypertensive effect of total flavonoid fraction of Astragalus complanatus in hypertensive rats. Chinese J. Physiol. 48: 101–106 (2005)

5. Kondo S, Tayama K, Tsukmoto Y, Ikeda K, Yamori Y. Antihypertensive effects of acetic acid and vinegar on spontaneously hypertensive rats. Biosci. Biotech. Bioch. 12: 2690–2694 (2001)

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