Quality characteristics of fermented vinegar prepared with Seomaeyaksuk (Artemisia argyi H.) extract
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2017.24.5.647
Reference34 articles.
1. Quality characteristics of fermented vinegar prepared with the detoxified Rhus verniciflua extract;Baek;Korean J Food Preserv,2015
2. Quality Characteristics of vinegar using Wasabi japonica matsum leaves;Shin;Korean J Culinary Res,2015
3. Production of vinegar using Rubus coreanus and Its antioxidant activities;Hong;Korean J Food Preserv,2012
4. Physicochemical properties of commercial fruit vinegars with different fermentationmethods;Kim;J Korean Soc Food Sci Nutr,2013
5. Effects of extraction methods on the antioxidative activity of Artemisia sp;Kang;J Korean Soc Food Sci Nutr,2013
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