Amino acid, mineral, and polyphenolic profiles of black vinegar, and its lipid lowering and antioxidant effects in vivo

Author:

Chou Chung-Hsi,Liu Cheng-Wei,Yang Deng-Jye,Wu Yi-Hsieng Samuel,Chen Yi-Chen

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Amino acid properties and consequences of substitutions;Betts,2003

2. Alleviative effects of deep-seawater drinking water on hepatic lipid accumulation and oxidation induced by a high-fat diet;Chen;Journal of the Chinese Medical Association,2013

3. Antioxidant activities of chicken-liver hydrolysates by pepsin treatment;Chou;International Journal of Food Science & Technology,2014

4. FAO/WHO/UNU Expert Consultation. (1985). Energy and protein requirements. Report of a joint FAO/WHO/UNU expert consultation. Technical Report Series No. 724. Geneva: World Health Organization. Available from .

5. Acetic acid feeding enhances glycogen repletion in liver and skeletal muscle of rats;Fushimi;Journal of Nutrition,2001

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