Authenticity of vinegar based on the determination of phenolic compounds, antioxidant capacity, and FTIR spectroscopy: comparison of fermented, distilled vinegar, and industrial acetic acid
IntroductionVinegar is a common condiment used in many foods and beverages, which has health-promoting properties. This study aimed to determine the authenticity and comparison of distilled and fermented vinegars compared to vinegar produced with industrial acetic acid.Materials and MethodsIn this s...
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| Hauptverfasser: | , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Iranian Research Organization for Science and Technology (IROST)
2026-01-01
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| Schriftenreihe: | فناوریهای جدید در صنعت غذا |
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| Online-Zugang: | https://jift.irost.ir/article_1631_6ba3af5d7b2790e73f0de32e5c8c1798.pdf |
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