Characteristics of fermented vinegar using mulberry and its antioxidant activity

Author:

Bang Se-InORCID,Gwon Geon Hyeong,Cho Eun Ju,Lee Ah YoungORCID,Seo Weon TaekORCID

Funder

National Research Foundation of Korea

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Reference64 articles.

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3. Andlauer W, Stumpf C, Furst P. Influence of the acetification process on phenolic compounds. J Agric Food Chem, 48, 3533-3536 (2000) 10.1021/jf000010j, 10956145

4. Baek CH, Jeong DH, Baek SY, Choi JH, Park HY, Choi HS, Jeong ST, Kim JH, Jeong YJ, Kwon JH, Yeo SH. Quality characteristics of farm-made brown rice vinegar via traditional static fermentation. Korean J Food Preserv, 20, 564-572 (2013) 10.11002/kjfp.2013.20.4.564

5. Baek SY, Kim JS, Mun JY, Lee CH, Park YK, Yeo SH. Quality characteristics of detoxified Rhus verniciflua vinegar fermented using different acetic acid bacteria. Korean J Food Preserv, 23, 347-354 (2016) 10.11002/kjfp.2016.23.3.347

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