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Screening physicochemical, microbiological and bioactive properties of fruit vinegars produced from various raw materials
In the present study, variety of fruit vinegars were investigated in terms of their physicochemical, microbiological and bioactive properties. Total phenolic and flavonoid contents were in the range of 933–1162 mg GAE/L and 66.64–470.86 mg/L in terms of catechin equivalents, respectively. During the...
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| Publicat a: | Food Sci Biotechnol |
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| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer Singapore
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7105562/ https://ncbi.nlm.nih.gov/pubmed/32257524 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00678-6 |
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