生产(经济)
食品安全
食品加工
业务
生物技术
食品科学
化学
经济
生物
微观经济学
作者
Shaden A. M. Khalifa,Rehan M. El-Shabasy,Haroon Elrasheid Tahir,Doaa M Abo-Atya,Aamer Saeed,Tariq Z. Abolibda,Zhiming Guo,Xiaobo Zou,Di Zhang,Ming Du,Guoyin Kai,Daniele Giuseppe Buccato,Maria Daglia,Chao Zhao,Hesham R. El‐Seedi
出处
期刊:Food & Function
[Royal Society of Chemistry]
日期:2024-01-01
被引量:1
摘要
Vinegar is a natural product derived from fruits or grains after being subjected to food fermentation processes. Vinegar is a beneficial food additive, preservative, and condiment. It is appreciated across the Islamic world following the Prophetic teaching where Prophet Muhammad (peace be upon him) recommended its utility, saying: "The best of condiments is vinegar". Modern medicine recognizes the health benefits, especially upon metabolism and circulation, mediated by the bioactive constituents of vinegar, including acetic acid, caffeic acid, ferulic acid, chlorogenic acid, gallic acid,
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