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...
Gardado en:
| Principais autores: | , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2021-07-01
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| Series: | Metabolites |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/2218-1989/11/8/478 |
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