Physicochemical Characteristics of Vinegar from Banana Peels and Commercial Vinegars before and after In Vitro Digestion
Vinegar is a fermented food with a diversity of uses seasoning, salad dressing and flavouring for foods. Since ancient times it is considered a remedy for health and today there are different types of vinegar on the market, and many others are under development. Determination of the physicochemical...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-07-01
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| Series: | Processes |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2227-9717/9/7/1193 |