Chemical Properties, Antioxidant Activities and Sensory Evaluation of Berry Vinegar

Chemical Properties, Antioxidant Activities and Sensory Evaluation of Berry Vinegar

This study was carried out to examine the chemical properties, antioxidant activities and sensory scores of berry vinegar produced from 4 berry species, namely Morus alba L. (Mulberry), Vaccinium macrocarpon L. (Cranberry), Rubus idaeus L. (Rasberry), and Rubus laciniatus L. (Blackberry). Berry vine...

Full description

Bibliographic Details
Main Author: Wilawan BOONSUPA
Format: Article
Language:English
Published: Walailak University 2018-06-01
Series:Walailak Journal of Science and Technology
Subjects:
Antioxidant activity
fermentation
fruit vinegar
berry
sensory evaluation
Online Access:http://wjst.wu.ac.th/index.php/wjst/article/view/4562

Internet

http://wjst.wu.ac.th/index.php/wjst/article/view/4562

Similar Items