Fermentation-induced changes in the concentrations of organic acids, amino acids, sugars, and minerals and superoxide dismutase-like activity in tomato vinegar
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1188309
Reference54 articles.
1. A Note - Production of Vinegar from Whey
2. Delayed gastric emptying rate may explain improved glycaemia in healthy subjects to a starchy meal with added vinegar
3. Antihypertensive Effects of Acetic Acid and Vinegar on Spontaneously Hypertensive Rats
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