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  • Nilgun H. Budak, Elif Aykin, Atif C. Seydim, Annel K. Greene, and Zeynep B. Guzel-Seydim. Functional Properties of Vinegar. Journal of Food Science. Vol. 79, Nr. 5, 2014

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    Chang J, Fang TJ. 2007. Survival of Escherichia coli O157:H7 and Salmonella enterica serovarstyphimurium in iceberg lettuce and the antimicrobial effect of rice vinegar against E. coliO157:H7. Food Microbiol 24:7455

    Nishikawa Y, Takana Y, Nagai Y, Mori T, Kawada T, Ishihara N. 2001. Antihypertensive effects of Kurosu extract, a traditional vinegar produced from unpolished rice, in the SHR rats. Nippon Shokuhin Kagaku Kogaku Kaishi 48:735.

    Rutala WA, Barbee SL, Agular NC, Sobsey MD, Weber DJ. 2000. Antimicrobial activity of home disinfectants and natural products against potential human pathogens. Infect Control Hosp Epidemiol 21:338

    Verzelloni E, Tagliazucchi D, Conte A. 2007. Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional Balsamic vinegar. Food Chem 105:564 71.

    Sugiyama A, Saitoh M, Takahara A, Satoh Y, Hashimoto K. 2003a. Acute cardiovascular effects of a new beverage made of wine vinegar and grape juice, assessed using an in vivo rat. Nutr Res 23:1291

    Hu FB, Stampfer MJ, Manson JE, Rimm EB, Wolk A, Colditz GA, Hennekens CH, Willett WC. 1999. Dietary intake of alpha-linolenic acid and risk of fatal ischemic heart disease among women. Am J Clin Nutr 69:8907.

    USDA: National Nutrient data base

    www.apple-cider-vinegar-benefits.com/cooking-with-vinegar.* :

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