Chargement en cours...
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...
Enregistré dans:
| Publié dans: | Molecules |
|---|---|
| Auteurs principaux: | , , , , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
MDPI
2019
|
| Sujets: | |
| Accès en ligne: | 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 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|