Free Phenolic Acids in Shanxi Aged Vinegar: Changes during Aging and Synergistic Antioxidant Activities

International Journal of Food Properties

Volumn 19, Issue 6, 2016, Pages 1183-1193

  Chen, Hengye ^a   Zhou, Youxiang ^b   Shao, Yanchun ^a   Chen, Fusheng ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Identification; Phenolic acids; Shanxi aged vinegar; Synergistic antioxidant activities; UPLC MS

Indexed keywords

ACETIC ACID; ANTIOXIDANTS; FERMENTATION; FOCAL PLANE ARRAYS; IDENTIFICATION (CONTROL SYSTEMS); ORGANIC ACIDS;

ANTI-OXIDANT ACTIVITIES; ANTIRADICAL ACTIVITIES; P-HYDROXYBENZOIC ACID; PHENOLIC ACIDS; PROTOCATECHUIC ACID; SHANXI AGED VINEGAR; SOLID-STATE FERMENTATION; UPLC-MS;

SALICYLIC ACID;

EID: 84960479267     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2015.1075216     Document Type: Article

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