醋酸发酵与健康影响：对谷物醋及其生产技术的深入研究：综述

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY CyTA - Journal of Food Pub Date : 2024-08-27 DOI:10.1080/19476337.2024.2393758

Junaid Abid, G. Padmapriya, Diksha Thakur, Jadhav Balaji, Ashish Singh Chauhan, Mohd Asif Shah

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引用次数: 0

摘要

谷物醋是一种独特而多样的调味品，长期以来一直是烹饪传统的中心，其潜在的健康优势正得到越来越广泛的认可。谷物醋 ...

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Acetic fermentation and health effects: an in-depth examination of grain vinegars and their production technologies: a review

Cereal vinegars are unique and diverse condiments have long been among the center of culinary traditions, and their potential health advantages are becoming more widely recognized. Cereal vinegars ...

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.