Advances in the research on phenolic acids and flavonoids in vinegar: Sources, formation and degradation mechanisms, and functional properties
Cheng‐Hao Jin, Yong-Zhu Zhang, Fenghua Wu, Changling Wu, Peng George Wang, Feng Wei, Lin-Mei Liang, Wenbin Xu, Xiaotao Sun, Xingquan Liu, Guan-Yu Fang
Topics & Concepts
ChemistryFermentationFunctional foodPhenolic acidDegradation (telecommunications)PolyphenolHealth benefitsFood scienceRaw materialAntioxidantBiochemistryBrewingHuman healthFlavorBiochemical engineeringAmino acidFood productsPhenolsCosmeticsBioactive compoundComposition (language)Fermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesHorticultural and Viticultural Research