The Establishment of Optimum Fermentation Conditions for Prunus mume Vinegar and Its Quality Evaluation-Reference-Cited by-同舟云学术

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The Establishment of Optimum Fermentation Conditions for Prunus mume Vinegar and Its Quality Evaluation

Published:2007-03-31 Issue:3 Volume:36 Page:361-365
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:

Ko Yu-Jin,Jeong Dong-Yuk,Lee Jeong-Ok,Park Mi-Hwa,Kim Eun-Jung,Kim Jong-Won,Kim Young-Suk,Ryu Chung-Ho

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200712242641423.pdf

Reference2 articles.

1. Isolation and classification of acetic acid bacteria from high percentage vinegar fermentations

2. Cultivation and preservation of vinegar bacteria

Cited by 14 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. Anti-fatigue effect of a beverage mixture containing red ginseng and Prunus mume fruit vinegar on high-intensity exercised rats;Korean Journal of Food Preservation;2023-06

2. Isolation and identification of squalene as an antioxidative compound from the fruits of Prunus mume;Journal of Food Processing and Preservation;2021-08

3. Effects of Soaking and Fermentation Time on Biogenic Amines Content of Maesil (Prunus Mume) Extract;Foods;2019-11-19

4. Acetic acid fermentation properties and antioxidant activity of lemongrass vinegar;Korean Journal of Food Preservation;2017-10

5. Chemical Characteristics and Immuno-Stimulatory Activity of Polysaccharides from Fermented Vinegars Manufactured with Different Raw Materials;Journal of the Korean Society of Food Science and Nutrition;2015-02-28

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