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| "Wine vinegar studies" by bitliner88 (1153 pt) | 2019-Jun-27 12:42 |
| Evaluation | N. Experts | Evaluation | N. Experts |
|---|---|---|---|
| 1 | 6 | ||
| 2 | 7 | ||
| 3 | 8 | ||
| 4 | 9 | ||
| 5 | 10 |
Varieties, production, composition and health benefits of vinegars: A review.
Ho CW, Lazim AM, Fazry S, Zaki UKHH, Lim SJ.
Food Chem. 2017 Apr 15;221:1621-1630. doi: 10.1016/j.foodchem.2016.10.128
Effects of Red Wine Vinegar Beverage on the Colonic Tissue of Rodents: Biochemical, Functional and Pharmacological Analyses.
Enkhsaikhan A, Takahara A, Nakamura Y, Goto A, Chiba K, Lubna NJ, Hagiwara-Nagasawa M, Izumi-Nakaseko H, Ando K, Naito AT, Sugiyama A.
Biol Pharm Bull. 2018;41(2):281-284. doi: 10.1248/bpb.b17-00816.
Acetic acid bacteria and the production and quality of wine vinegar.
Mas A, Torija MJ, García-Parrilla Mdel C, Troncoso AM.
ScientificWorldJournal. 2014 Jan 21;2014:394671. doi: 10.1155/2014/394671
Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar.
Cejudo-Bastante MJ, Rodríguez Dodero MC, Durán Guerrero E, Castro Mejías R, Natera Marín R, García Barroso C.
J Sci Food Agric. 2013 Mar 15;93(4):741-8. doi: 10.1002/jsfa.5785.
Population dynamics of acetic acid bacteria during traditional wine vinegar production.
Vegas C, Mateo E, González A, Jara C, Guillamón JM, Poblet M, Torija MJ, Mas A.
Int J Food Microbiol. 2010 Mar 31;138(1-2):130-6. doi: 10.1016/j.ijfoodmicro.2010.01.006.
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