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

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...

Full description

Bibliographic Details
Main Authors: Wenhui Duan, Ting Xia, Bo Zhang, Shaopeng Li, Chenwei Zhang, Chaoya Zhao, Jia Song, Min Wang
Format: Article
Language:English
Published: MDPI AG 2019-10-01
Series:Molecules
Subjects:
zhenjiang aromatic vinegar
brewing process
antioxidant activity
bioactive compounds
phenolics
functional food
Online Access:https://www.mdpi.com/1420-3049/24/21/3935

Internet

https://www.mdpi.com/1420-3049/24/21/3935

Similar Items