Physicochemical properties and volatile components of wine vinegars with high acidity based on fermentation stage and initial alcohol concentration

Published 2015 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Physicochemical properties and volatile components of wine vinegars with high acidity based on fermentation stage and initial alcohol concentration
Authors
Keywords
high acidity vinegar, amino acid, antioxidant activity, volatile component
Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 24, Issue 2, Pages 445-452
Publisher
Springer Nature
Online
2015-03-19
DOI
10.1007/s10068-015-0059-2
References
View 3 related references

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.