4.7 Review

Biotechnological Processes in Fruit Vinegar Production

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Summary: This review explores the increasing interest in vinegar due to its reported health benefits and discusses the bioactive compounds associated with its various activities. The review also addresses the quality and authentication issues of vinegar, presenting examples of targeted and untargeted methods used for identification. Spectroscopic techniques, such as infrared and fluorescence spectroscopy, in combination with chemometrics, are highlighted as overall measurement methods.

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