Antioxidant Activity of Chinese Shanxi Aged Vinegar and Its Correlation with Polyphenols and Flavonoids During the Brewing Process-Reference-Cited by-同舟云学术

Antioxidant Activity of Chinese Shanxi Aged Vinegar and Its Correlation with Polyphenols and Flavonoids During the Brewing Process

Published:2017-09-12 Issue:10 Volume:82 Page:2479-2486
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Xie Xiaolin¹,Zheng Yu¹^ORCID,Liu Xian¹,Cheng Cheng¹,Zhang Xianglong¹,Xia Ting¹,Yu Songfeng¹,Wang Min¹

Affiliation:

1. Key Laboratory of Industrial Fermentation Microbiology (Tianjin Univ. of Science & Technology), Ministry of Education, College of Biotechnology; Tianjin Univ. of Science & Technology; Tianjin 300457 People's Republic of China

Funder

National High Technology Research and Development Program of China

National Key R&D Program of China

National Natural Science Foundation of China

Tianjin Municipal Science and Technology Commission

Ministry of Education of the People's Republic of China

Program for Changjiang Scholars and the Innovative University Research Team

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13914/fullpdf

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