Establishment of Quality Control Standardization for Pomegranate Vinegar-Reference-Cited by-同舟云学术

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Establishment of Quality Control Standardization for Pomegranate Vinegar

Published:2007-11-30 Issue:11 Volume:36 Page:1425-1430
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Yae Myeong-Jai,Lee Gyeong-Hweon,Nam Ki-Hyeok,Jang Se-Young,Woo Seung-Mi,Jeong Yong-Jin

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200704503690958.pdf

Reference4 articles.

1. Antioxidant Activity of Pomegranate Juice and Its Relationship with Phenolic Composition and Processing

2. Studies on the Antioxidant Activity of Pomegranate (Punica granatum) Peel and Seed Extracts Using in Vitro Models

3. Pomegranate juice consumption reduces oxidative stress and low density lipoprotein atherogenic modifications: studies in the atherosclerotic apolipoprotein E deficient mice and in humans

4. Effective onion vinegar production by a two-step fermentation system

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fermented Vegetable Beverages;Fermented Beverages;2019

2. Quality Characteristics and Biological Activities of Vinegars Added with Young Leaves of Akebia quinata;Journal of the Korean Society of Food Science and Nutrition;2014-07-31

3. Pomegranate juice functional constituents after alcoholic and acetic acid fermentation;Journal of Functional Foods;2014-05

4. New vinegar produced by tomato suppresses adipocyte differentiation and fat accumulation in 3T3-L1 cells and obese rat model;Food Chemistry;2013-12

5. Production of Vinegar using Rubus coreanus and Its Antioxidant Activities;Korean Journal of Food Preservation;2012-08-30

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