Comparative Metabolite Profiling of Traditional and Commercial Vinegars in Korea

Vinegar, composed of various organic acids, amino acids, and volatile compounds, has been newly recognized as a functional food with health benefits. Vinegar is produced through alcoholic fermentation of various raw materials followed by acetic acid fermentation, and detailed processes greatly vary...

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Detalles Bibliográficos
Autores principales: Shin, Minhye, Kim, Jeong-Won, Gu, Bonbin, Kim, Sooah, Kim, Hojin, Kim, Won-Chan, Lee, Mee-Ryung, Kim, Soo-Rin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8400794/
https://www.ncbi.nlm.nih.gov/pubmed/34436419
http://dx.doi.org/10.3390/metabo11080478

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8400794/
https://www.ncbi.nlm.nih.gov/pubmed/34436419
http://dx.doi.org/10.3390/metabo11080478

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