Subject
Biochemistry,Food Science
Reference69 articles.
1. Tracking volatile flavor changes during two years of aging of Chinese vinegar by HS-SPME-GC-MS and GC-O;Al-Dalali;Journal of Food Composition and Analysis,2022
2. Influence of increasing bicarbonate concentrations on plant growth, organic acid accumulation in roots and iron uptake by barley, sorghum, and maize;Alhendawi;Journal of Plant Nutrition,1997
3. Association of official analytical chemists;AOAC,1992
4. Bioactive components of mother vinegar;Aykın;Journal of the American College of Nutrition,2015
5. In vitro antioxidant activities of phenols and oleanolic acid from mango peel and their cytotoxic effect on a549 cell line;Bai;Molecules,2018
Cited by
15 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献