Study of the volatile composition and sensory characteristics of new Sherry vinegar-derived products by maceration with fruits

  1. Cejudo-Bastante, M.J.
  2. Durán, E.
  3. Castro, R.
  4. Rodríguez-Dodero, M.C.
  5. Natera, R.
  6. García-Barroso, C.
Revue:
LWT - Food Science and Technology

ISSN: 0023-6438

Année de publication: 2013

Volumen: 50

Número: 2

Pages: 469-479

Type: Article

DOI: 10.1016/J.LWT.2012.08.022 GOOGLE SCHOLAR
La source de données: Scopus