Physicochemical and Antioxidant Properties of Commercial Vinegars with High Acidity-Reference-Cited by-同舟云学术

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Physicochemical and Antioxidant Properties of Commercial Vinegars with High Acidity

Published:2013-08-31 Issue:8 Volume:42 Page:1204-1210
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:

Jo Deokjo,Park Eun-Joo,Yeo Soo-Hwan,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/JAKO201326053672835.pdf

Cited by 3 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. Antioxidant and anti-inflammatory activity on sea tangle (Laminaria japonica) adding vinegar;Korean Journal of Food Preservation;2019-04-30

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

3. 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

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