Yu-Xia Yang
2 Papers
Yu-Xia Yang is an academic researcher. The author has contributed to research in topics: Fermentation & Chemistry. The author has co-authored 1 publications.
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Papers
Vinegar: A potential source of healthy and functional food with special reference to sugarcane vinegar
TL;DR: Vinegar can be made either naturally, through alcoholic and then acetic acid fermentation, or artificially, in laboratories as discussed by the authors , and rapid advances have been made in the area of vinegar research.
Efficacy and functionality of sugarcane original vinegar on mice
TL;DR: Assessment of the effects of sugarcane original vinegar on growth performance, immune response, acute oral toxicity, bacterial reverse mutation, mammalian erythrocyte micronucleus, mouse spermatogonial chromosome aberration, mammalian bone marrow cell chromosomes aberration changes, and serum characteristics in mice shows that it is safe to eat.
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