Fatty acid composition of cider obtained either by traditional or controlled fermentation

Food Chemistry

Volumn 92, Issue 1, 2005, Pages 183-187

  Arias Abrodo, Pilar ^a   Margolles Cabrales, Inmaculada ^a   Mangas Alonso, Juan J ^b   Blanco Gomis, Domingo ^a  

^a UNIVERSITY OF OVIEDO   (Spain)

^b Principado de Asturias   (Spain)

Author keywords

Chemometrics; Cider; Fatty acids; Fermentation

Indexed keywords

FATTY ACID; LAURIC ACID; PALMITIC ACID;

ARTICLE; CIDER; DISCRIMINANT ANALYSIS; FERMENTATION MONITORING; INOCULATION; INTERMETHOD COMPARISON; LIPID COMPOSITION; NONHUMAN; OENOCOCCUS OENI; PRINCIPAL COMPONENT ANALYSIS; SACCHAROMYCES CEREVISIAE;

LEUCONOSTOC; MALUS X DOMESTICA; OENOCOCCUS OENI; SACCHAROMYCES CEREVISIAE;

EID: 13944257703     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.08.003     Document Type: Article

References (8)

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