Nutrients and bioactive components from vinegar: A fermented and functional food-Reference-Cited by-同舟云学术

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Nutrients and bioactive components from vinegar: A fermented and functional food

Published:2020-01 Issue: Volume:64 Page:103681
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Xia Ting,Zhang Bo,Duan Wenhui,Zhang Jin,Wang Min^ORCID

Funder

National Natural Science Foundation of China

National Key R&D Program of China

Tianjin Municipal Education Commission

Open Project Program of State Key Laboratory of Food Nutrition and Safety

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference141 articles.

1. Key aroma compounds in Shanxi aged tartary buckwheat vinegar and changes during its thermal processing;Aili;Flavour and Fragrance Journal,2012

2. Study of the antioxidant power of brandies and vinegars derived from sherry wines and correlation with their content in polyphenols;Alonso;Food Research International,2004

3. Use of acetic and citric acids to inhibit Escherichia coli O157:H7, Salmonella Typhimurium and Staphylococcus aureus in tabbouleh salad;Al-Rousan;Food Microbiology,2018

4. Free amino acids, urea an ammonium ion contents for submerged wine vinegar production: Influence of loading rate and air-flow rate;Álvarez-Cáliz;Acetic Acid Bacteria,2012

5. Bioactive components of mother vinegar;Aykın;Journal of the American College of Nutrition,2015

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