Onion Vinegar Quality Evaluation and its Alleviate Oxidative Stress Mechanism in Caenorhabditis elegans Via SKN-1

Recently, there has been renewed interest in biorefining of agricultural onion into functional products. In this study, onion vinegar (OV) are prepared by a two-stage semi-continuous fermentation method, and its content of total flavonoids (3.01 mg/mL) and polyphenols (976.76 μg/mL) is superior to o...

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Detalles Bibliográficos
Autores principales: Wang, Jianfeng, Liu, Xinhua, Hang, Shuqin, Cao, Chunxin, He, Yucheng, Sun, Xiaoming, Zheng, Rongquan, Yuan, Jianfeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2022
Materias:
Original Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9192463/
https://www.ncbi.nlm.nih.gov/pubmed/35441311
http://dx.doi.org/10.1007/s11130-022-00959-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9192463/
https://www.ncbi.nlm.nih.gov/pubmed/35441311
http://dx.doi.org/10.1007/s11130-022-00959-2

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