A short review on the potential of fruits for the production of vinegar with functional properties

Vinegar is known for its functional properties due to its health-conferring benefits. Vinegar is a natural food product that is produced from carbohydrate sources via alcoholic and acetic fermentation. Fruits are of great interest to be used in the making of vinegar due to their high contents of car...

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Bibliographic Details

Main Authors:	Fan, Hui Yin, Lee, Jau Shya, Mansoor Abdul Hamid, Hasmadi Mamat, Md Jahurul Haque Akanda, Siti Faridah Mohd. Amin
Format:	Article
Language:	en en
Published:	UniSE Press 2021
Subjects:	TP500-660 Fermentation industries. Beverages. Alcohol
Online Access:	https://eprints.ums.edu.my/id/eprint/32437/1/A%20short%20review%20on%20the%20potential%20of%20fruits%20for%20the%20production%20of%20vinegar%20with%20functional%20properties%20_ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/32437/2/A%20short%20review%20on%20the%20potential%20of%20fruits%20for%20the%20production%20of%20vinegar%20with%20functional%20properties.pdf https://eprints.ums.edu.my/id/eprint/32437/ http://tost.unise.org/pdfs/vol8/no3-2/ToST-CoFA2020-159-163-RA.pdf
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