Vinegar production to valorise Citrus bergamia by-products

European Food Research and Technology

Volumn 245, Issue 3, 2019, Pages 667-675

  Giuffrè, Angelo M ^a   Zappia, Clotilde ^a   Capocasale, Marco ^a   Poiana, Marco ^a   Sidari, Rossana ^a   Di Donna, Leonardo ^b   Bartella, Lucia ^b   Sindona, Giovanni ^b   Corradini, Giuseppe ^c   Giudici, Paolo ^c   Caridi, Andrea ^a  

^a UNIVERSITY MEDITERRANEA OF REGGIO CALABRIA   (Italy)

^b UNIVERSITY OF CALABRIA   (Italy)

^c UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

Author keywords

By products; Citrus bergamia; Model system; Vinegars

Indexed keywords

BYPRODUCTS; SENSORY ANALYSIS; WINE;

CHEMICAL COMPOSITIONS; CITRUS BERGAMIA; CITRUS INDUSTRIES; MODEL SYSTEM; OXIDATION TREATMENTS; PROCESSING CYCLES; VINEGAR PRODUCTION; VINEGARS;

ACETIC ACID;

EID: 85056350374     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-018-3189-y     Document Type: Article

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