New FT-IR method to control the evolution of the volatile constituents of vinegar during the acetic fermentation process

  1. Durán, E.
  2. Palma, M.
  3. Natera, R.
  4. Castro, R.
  5. Barroso, C.G.
Journal:
Food Chemistry

ISSN: 0308-8146

Year of publication: 2010

Volume: 121

Issue: 2

Pages: 575-579

Type: Article

DOI: 10.1016/J.FOODCHEM.2009.12.050 GOOGLE SCHOLAR
Data source: Scopus