Evidence map›Paper›PMID 42548964›Full record

ArticleFood chemistry: X2026

Unraveling the unique flavor characteristics and bioactive properties of Pingshan multistep fermented vinegar: a comparative study with the four famous vinegars of China.

Dixinxin Yang, Zegang Li, Jiajia Song, Huayi Suo, Yu Zhang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Dixinxin YangSchool of Food Science, Southwest University, 400700 Chongqing, China.
Zegang LiPingshan County Fengshuo Agricultural Investment Company Limited, 645350 Yibin, Sichuan, China.
Jiajia SongSchool of Food Science, Southwest University, 400700 Chongqing, China.
Huayi SuoSchool of Food Science, Southwest University, 400700 Chongqing, China.
Yu ZhangSchool of Food Science, Southwest University, 400700 Chongqing, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

China's Four Famous Vinegars are recognized as industrial benchmarks and have been broadly studied. In contrast, the systematic quality characterization of Pingshan multistep fermented vinegar, a regional traditional Chinese vinegar, remains largely unexplored. We herein established a systematic comparative quality evaluation strategy by integrating high-performance liquid chromatography, gas chromatography-mass spectrometry,

Indexed as

In vitro antioxidant activityPhenolic compoundsSolid-state fermented vinegarVolatile compounds

Identifiers

PMID42548964
PMCPMC13429922

What OpenQuestion holds

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LicenceCC BY-NC-ND
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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.