Vinegars and Other Fermented Condiments

Author:

Garcia-Parrilla M.C.,Torija M.J.,Mas A.,Cerezo A.B.,Troncoso A.M.

Publisher

Elsevier

Reference71 articles.

1. Non-anthocyanin phenolic compounds and antioxidant activity of beverages obtained by gluconic fermentation of strawberry;Álvarez-Fernández;Innovative Food Science & Emerging Technologies,2014

2. Analyses of Bifidobacterium, Lactobacillus, and total bacterial populations in healthy volunteers consuming calcium gluconate by denaturing gradient gel electrophoresis and real-time PCR;Anderson;International Journal of Probiotics & Prebiotics,2008

3. Influence of the acetification process on phenolic compounds;Andlauer;Journal of Agricultural and Food Chemistry,2000

4. Glucose metabolism and gluconic acid production by Acetobacter diazotrophicus;Attwood;Journal of Fermentation and Bioengineering,1991

5. Japanese black vinegar “izumi” inhibits the proliferation of human squamous cell carcinoma cells via necroptosis;Baba;Nutrition and Cancer,2013

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