Advances in the research on phenolic acids and flavonoids in vinegar: Sources, formation and degradation mechanisms, and functional properties

作者：Cheng‐Hao Jin, Yong-Zhu Zhang, Fenghua Wu, Changling Wu, Peng George Wang, Feng Wei, Lin-Mei Liang, Wenbin Xu, Xiaotao Sun, Xingquan Liu, Guan-Yu Fang · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.117702 · 被引用次数：10 · 研究领域：Fermentation and Sensory Analysis、Phytochemicals and Antioxidant Activities、Horticultural and Viticultural Research