HIGHLIGHTS
- who: Gan-Lin Chen from the University of Agricultural and Shihezi University, China have published the Article: Vinegar: A potential source of healthy and functional food with special reference to sugarcane vinegar, in the Journal: (JOURNAL)
- future: A high concentration of original sugarcane vinegar can effectively Frontiers in Nutrition Conclusions and future directions Although numerous types of volatile organic compounds (VOCs) in various kinds of vinegar particularly in the wellknown and traditional vinegar products have been studied the VOCs can be derived from their primary raw materials associated microorganisms heating aging or other processes. Future . . .
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