2025peer-reviewed8 citations
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 +4 more
Food Research International
Concepts
ChemistryFermentationFunctional foodPhenolic acidDegradation (telecommunications)PolyphenolHealth benefitsFood science