The influence of the acetification process on the phenolic composition of wine vinegars

Sciences des Aliments

Volumn 18, Issue 2, 1998, Pages 211-221

  García Parrilla, M Carmen ^a   Heredia, Francisco J ^a   Troncoso, Ana M ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Acetification; HPLC; Phenolic compound; Vinegar; Wine

Indexed keywords

EID: 0342873878     PISSN: 02408813     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (16)

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