Simultaneous Determination of Phenolic Acids and Tetramethylpyrazine in Shanxi Aged Vinegar Based on Vortex-Assisted Liquid-Liquid Microextraction-Hydrophobic Deep Eutectic Solvent Coupled with High Performance Liquid Chromatography

Author:

Bai Baoqing,Meng Siyuan,Guo Yanli,Shen Dan,Feng Bin,Zhang Jinhua,Bo Tao,Fan Sanhong,Yang Yukun

Publisher

Elsevier BV

Reference62 articles.

1. Free phenolic acids in Shanxi aged vinegar: Changes during aging and synergistic antioxidant activities;H Chen;International Journal of Food Properties,2016

2. Cereal vinegars made by solid-state fermentation in China;F Chen;Vinegars of the World,2009

3. Characteristics and Discrimination of the Commercial Chinese Four Famous Vinegars Based on Flavor Compositions;Y Hu;Foods,2023

4. Nutrients and bioactive components from vinegar: A fermented and functional food;T Xia;Journal of Functional Foods,2020

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