Ligustrazine formation in Zhenjiang aromatic vinegar: changes during fermentation and storing process-Reference-Cited by-同舟云学术

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Ligustrazine formation in Zhenjiang aromatic vinegar: changes during fermentation and storing process

Published:2011-03-30 Issue:9 Volume:91 Page:1612-1617
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Xu Wei,Xu Qingping,Chen Jinghua,Lu Zhenming,Xia Rong,Li Guoquan,Xu Zhenghong,Ma Yanhe

Funder

High Tech Development Program of China

National Natural Science Foundation of China

National Key Technology R&D Program in the 11th Five-Year Plan of China

State Key Laboratory of Food Science and Technology, Jiangnan University

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.4356/fullpdf

Reference29 articles.

1. Acetic acid feeding enhances glycogen repletion in liver and skeletal muscle of rats;Fushimi;J Nutr,2001

2. Effect of acetic acid and vinegar on blood glucose and insulin responses to orally administered sucrose and starch;Ebihara;Agric Biol Chem,1988

3. Antihypertensive effects of acetic acid and vinegar on spontaneously hypertensive rats;Kondo;Biosci Biotechnol Biochem,2001

4. Delayed gastric emptying rate may explain improved glycaemia in healthy subjects to a starchy meal with added vinegar;Liljeberg;Eur J Clin Nutr,1998

5. Enhancing effect of dietary vinegar on the intestinal absorption of calcium in ovariectomized rats;Kishi;Biosci Biotechnol Biochem,1999

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