Fermentation-induced changes in the concentrations of organic acids, amino acids, sugars, and minerals and superoxide dismutase-like activity in tomato vinegar-Reference-Cited by-同舟云学术

Fermentation-induced changes in the concentrations of organic acids, amino acids, sugars, and minerals and superoxide dismutase-like activity in tomato vinegar

Published:2016-06-16 Issue:4 Volume:20 Page:888-898
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Koyama Masahiro,Ogasawara Yasushi,Endou Kiyoshi,Akano Hirofumi,Nakajima Takero,Aoyama Toshifumi,Nakamura Kozo

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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