Changes of Physicochemical, Bioactive Compounds and Antioxidant Capacity during the Brewing Process of Zhenjiang Aromatic Vinegar

Zhenjiang aromatic vinegar (ZAV) is a kind of traditional fermented food worldwide. In this study, the changes of physicochemical properties, total phenolic content (TPC), total flavonoid content (TFC), and total antioxidant activity (TAA) were evaluated during the brewing process of ZAV. In additio...

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Veröffentlicht in:Molecules
Hauptverfasser: Duan, Wenhui, Xia, Ting, Zhang, Bo, Li, Shaopeng, Zhang, Chenwei, Zhao, Chaoya, Song, Jia, Wang, Min
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI 2019
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Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6864686/
https://ncbi.nlm.nih.gov/pubmed/31683587
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules24213935
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