Characterization of Organic Acids and Phenolic Compounds of Cereal Vinegars and Fruit Vinegars in China

Author:

Ren Mengmeng1,Wang Xiaoyu1,Tian Chengrui1,Li Xiaojiao1,Zhang Baoshan1,Song Xizi1,Zhang Juan1

Affiliation:

1. College of Food Engineering and Nutritional Science; Shaanxi Normal University; Xi'an 710062 China

Funder

Financial support from the National Nature Science Foundation

Scientific Research Project of Shaanxi

Operation Expenses for Universities′ Basic Scientific Research of Central Authorities

Modern Agricultural Innovation Plan in Xi'an

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference23 articles.

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3. Comparative analysis of the organic acid content of vinegar by capillary electrophoresis and ion-exclusion chromatography with conductometric detection;Castro;Chromatographia,2002

4. Production and characteristics of high quality vinegar from sugarcane juice;Chen;Sugar Tech,2014

5. The characteristics of Cheonggukjang, a fermented soybean product, by the degree of germination of raw Soybeans;Choi;Food Sci. Biotechnol.,2007

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