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.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2010

Alea: 121

Zenbakia: 2

Orrialdeak: 575-579

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2009.12.050 GOOGLE SCHOLAR
Datuen iturria: Scopus