Effect of laboratory-scale decoction on the antioxidative activity of Zhenjiang Aromatic Vinegar: The contribution of melanoidins
Decoction, the characteristic heat-treatment procedure in Zhenjiang Aromatic Vinegar (ZAV) processing, was performed in laboratory to investigate its effect on the antioxidative activity (AA) of ZAV. Owing to the laboratory-scale decoction, DPPH radical scavenging activity, ORAC value and cellular a...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2016-03-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464615005885 |