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Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility
Background: Vinegars based on fruit juices could conserve part of the health-associated compounds present in the fruits. However, in general very limited knowledge exists on the consequences of vinegar-making on different antioxidant compounds from fruit. In this study vinegars derived from apple an...
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| 發表在: | Int J Mol Sci |
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| Main Authors: | , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
MDPI
2016
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5085691/ https://ncbi.nlm.nih.gov/pubmed/27690020 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ijms17101658 |
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