HPLC determination of amino acids with AQC derivatization in vinegars along submerged and surface acetifications and its relation to the microbiota

European Food Research and Technology

Volumn 227, Issue 1, 2008, Pages 93-102

  Callejon R M ^a   Tesfaye, W ^a   Torija, M J ^b   Mas, A ^b   Troncoso, A M ^a   Morales, M L ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

^b UNIVERSITAT ROVIRA I VIRGILI   (Spain)

Author keywords

Acetic acid bacteria; Acetification; Amino acid; AQC; Wine; Wine vinegar

Indexed keywords

ACETIC ACID; AMMONIUM COMPOUNDS; BACTERIA; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

ACETIC ACID BACTERIAS; ACETIFICATION; WINE VINEGAR;

AMINO ACIDS;

BACTERIA (MICROORGANISMS);

EID: 41749111952     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0697-6     Document Type: Article

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