Free amino acids and volatile compounds in vinegars obtained from different types of substrate

  1. Valero, E.
  2. Berlanga, T.M.
  3. Roldán, P.M.
  4. Jiménez, C.
  5. García, I.
  6. Mauricio, J.C.
Journal:
Journal of the Science of Food and Agriculture

ISSN: 0022-5142

Year of publication: 2005

Volume: 85

Issue: 4

Pages: 603-608

Type: Article

DOI: 10.1002/JSFA.2016 GOOGLE SCHOLAR
Data source: Scopus