Changes of Physicochemical, Bioactive Compounds and Antioxidant Capacity during the Brewing Process of Zhenjiang Aromatic Vinegar

Zhenjiang aromatic vinegar (ZAV) is a kind of traditional fermented food worldwide. In this study, the changes of physicochemical properties, total phenolic content (TPC), total flavonoid content (TFC), and total antioxidant activity (TAA) were evaluated during the brewing process of ZAV. In additio...

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Detalles Bibliográficos
Autores principales: Duan, Wenhui, Xia, Ting, Zhang, Bo, Li, Shaopeng, Zhang, Chenwei, Zhao, Chaoya, Song, Jia, Wang, Min
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6864686/
https://www.ncbi.nlm.nih.gov/pubmed/31683587
http://dx.doi.org/10.3390/molecules24213935

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6864686/
https://www.ncbi.nlm.nih.gov/pubmed/31683587
http://dx.doi.org/10.3390/molecules24213935

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