Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility

Background: Vinegars based on fruit juices could conserve part of the health-associated compounds present in the fruits. However, in general very limited knowledge exists on the consequences of vinegar-making on different antioxidant compounds from fruit. In this study vinegars derived from apple an...

Descripción completa

Detalles Bibliográficos
Autores principales: Bakir, Sena, Toydemir, Gamze, Boyacioglu, Dilek, Beekwilder, Jules, Capanoglu, Esra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5085691/
https://www.ncbi.nlm.nih.gov/pubmed/27690020
http://dx.doi.org/10.3390/ijms17101658

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5085691/
https://www.ncbi.nlm.nih.gov/pubmed/27690020
http://dx.doi.org/10.3390/ijms17101658

Ejemplares similares