Flavored Sherry vinegar with citric notes: Characterization and effect of ultrasound in the maceration of orange peels

Published 2020 View Full Article

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Title
Flavored Sherry vinegar with citric notes: Characterization and effect of ultrasound in the maceration of orange peels
Authors
Keywords
Sherry vinegar, Orange peel, Volatile compounds, Sensory analysis, GC-O, Ultrasounds
Journal
FOOD RESEARCH INTERNATIONAL
Volume 133, Issue -, Pages 109165
Publisher
Elsevier BV
Online
2020-03-17
DOI
10.1016/j.foodres.2020.109165

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