Comparison of Physicochemical Properties and Antioxidant Activities of Naturally-Fermented Commercial Rice Vinegars Produced in Korea, China, and Japan-Reference-Cited by-同舟云学术

Comparison of Physicochemical Properties and Antioxidant Activities of Naturally-Fermented Commercial Rice Vinegars Produced in Korea, China, and Japan

Published:2015-12-31 Issue:12 Volume:44 Page:1799-1805
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:

Chung Namhyeok,Jo Yunhee,Gao Yaping,Gu Song-Yi,Jeong Yong-Jin,Kwon Joong-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/JAKO201503264232760.pdf

Reference24 articles.

1. Quality Characteristics of Apple Vinegar by Agitated and Static Cultures

2. Quality Comparison of Static-culture and Commercial Brown Rice Vinegars

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