Acetic acid fermentation properties and antioxidant activity of lemongrass vinegar
Author:
Funder
Ministry of Trade, Industry and Energy
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2017.24.5.680
Reference35 articles.
1. Quality characteristics of vinegar fermented using omija (Schizandra chinensis Baillon);Mo;J Korean Soc Food Sci Nutr,2013
2. Effects of fermentation method and brown rice content on quality characteristics of brown rice vinegar;Joo;Korean J Food Preserv,2009
3. The establishment of optimumfermentation conditions for Prunus mume vinegar and its quality evaluation;Ko;J Korean Soc Food Sci Nutr,2007
4. Quality characteristics of apple vinegar by agitated and static cultures;Jang;J Korean Soc Food Sci Nutr,2010
5. Physicochemical and antioxidant properties of commercial vinegars with high acidity;Jo;J Korean Soc Food Sci Nutr,2013
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