Effect of laboratory-scale decoction on the antioxidative activity of Zhenjiang Aromatic Vinegar: The contribution of melanoidins

Journal of Functional Foods

Volumn 21, Issue , 2016, Pages 75-86

  Liu, Jiyuan ^a   Gan, Jing ^a   Yu, Yongjian ^b   Zhu, Shenghu ^b   Yin, Lijun ^a   Cheng, Yongqiang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b Jiangsu Hengshun Vinegar Industry Co Ltd   (China)

Author keywords

Antioxidative activity; Melanoidins; Phenolic compounds; Zhenjiang Aromatic Vinegar

Indexed keywords

EID: 84957874986     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2015.11.041     Document Type: Article

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