Antioxidant activity and blood alcohol concentration lowering effect of fermented Hovenia dulcis fruit vinegar
Wool-Lim Park, Hyun-Dong Cho, Jeong-Ho Kim, Hye-Ji Min, Kwon‐Il Seo
Topics & Concepts
ChemistryFermentationFood scienceAlcoholAntioxidantDPPHABTSFructoseAcetaldehydeEthanol fermentationEthanolBiochemistryPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisFood Quality and Safety Studies