Volatile aroma compounds and bioactive compounds of hawthorn vinegar produced from hawthorn fruit ( Crataegus tanacetifolia (lam.) pers.)-Reference-Cited by-同舟云学术

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Volatile aroma compounds and bioactive compounds of hawthorn vinegar produced from hawthorn fruit ( Crataegus tanacetifolia (lam.) pers.)

Published:2021-03-02 Issue: Volume: Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Özdemir Gülce Buket¹,Özdemir Nilgün²,Ertekin‐Filiz Bilge¹^ORCID,Gökırmaklı Çağlar¹^ORCID,Kök‐Taş Tuğba¹,Budak Nilgün H.³

Affiliation:

1. Department of Food Engineering, Faculty of Engineering Suleyman Demirel University Isparta Turkey

2. Department of Food Engineering, Faculty of Engineering Ondokuz Mayis University Samsun Turkey

3. Department of Food Processing, Egirdir Vocational School Isparta University of Applied Science Isparta Turkey

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13676

Reference44 articles.

1. Cardio-protective and antioxidant properties of caffeic acid and chlorogenic acid: Mechanistic role of angiotensin converting enzyme, cholinesterase and arginase activities in cyclosporine induced hypertensive rats

2. Hypoglycemic effect of hawthorn in type II diabetes mellitus rat model

3. Investigating the antioxidant and antimicrobial activities of different vinegars

4. Microbial Formation and Modification of Flavor and Off-Flavor Compounds in Wine

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4. Dynamic changes of physicochemical parameters, antioxidant activity, organic acids, polyphenols, and volatile components in prune vinegar during fermentation;Food Bioscience;2024-06

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