Sensory and spectroscopic characterization of Argentinean wine and balsamic vinegars: A comparative study with European vinegars

Published 2020 View Full Article

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Title
Sensory and spectroscopic characterization of Argentinean wine and balsamic vinegars: A comparative study with European vinegars
Authors
Keywords
Wine and Balsamic Vinegars, Industrial and Traditional Production, UV–vis Spectroscopy, Sensory Evaluation, Exploratory Analysis
Journal
FOOD CHEMISTRY
Volume 323, Issue -, Pages 126791
Publisher
Elsevier BV
Online
2020-04-11
DOI
10.1016/j.foodchem.2020.126791

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