Investigation of bioactive compounds and their correlation with the antioxidant capacity in different functional vinegars-Reference-Cited by-同舟云学术

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Investigation of bioactive compounds and their correlation with the antioxidant capacity in different functional vinegars

Published:2024-05 Issue: Volume:184 Page:114262
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Bai Hua,Wang Shuang,Wang Zong-Min,Zhu Lan-Lan,Yan Hong-Bo,Wang Yan-Bo,Wang Xin-Yu,Peng Lin,Liu Ji-Zhou

Funder

National Key Research and Development Program of China

Natural Science Foundation of Jiangsu Province

Key Technology Research and Development Program of Shandong Province

China Postdoctoral Science Foundation

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference77 articles.

1. Characterization of volatile compounds in three commercial chinese vinegars by SPME-GC-MS and GC-O;Al-Dalali;LWT - Food Science and Technology,2019

2. Thermally-induced formation of taste-active 2,5-diketopiperazines from short-chain peptide precursors in cocoa;Andruszkiewicz;Food Research International,2019

3. Mitigation strategies of furan and 5-hydroxymethylfurfural in food;Anese;Food Research International,2013

4. Antioxidant and free radical scavenging potential of Achillea santolina extracts;Ardestani;Food Chemistry,2007

5. Fruit antioxidants during vinegar processing: Changes in content and in vitro bio-accessibility;Bakir;International Journal of Molecular Sciences,2016

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