Measuring the antioxidant capacity of Chinese aged vinegar
One of the most famous Chinese vinegars—Shanxi aged vinegar (SAV)—is produced with solid-state fermentation technology, which can improve the antioxidant activity of the vinegar. In a study published in the Journal of Food Science, researchers set out to investigate correlations between total antioxidant activity (TAC) and total polyphenol (TP) and total flavonoid (TF) contents of SAV, especially during the brewing process.
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