Free amino acids and volatile compounds in vinegars obtained from different types of substrate

Journal of the Science of Food and Agriculture

Volumn 85, Issue 4, 2005, Pages 603-608

  Valero, Eva ^a   Berlanga, Teresa M ^a   Roldán, Pedro M ^a   Jiménez, Carlos ^b   García, Isidoro ^b   Mauricio, Juan C ^a,c  

^a Edificio C2 Universidad de Córdoba   (Spain)

^b Campus Universitario de Rabanales   (Spain)

^c UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Acetification; Amino acids; Cider; Red wine; Vinegar; Volatile compounds; White wine

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 14144255634     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.2016     Document Type: Article

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