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.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2010

Volumen: 121

Número: 2

Pages: 575-579

Type: Article

DOI: 10.1016/J.FOODCHEM.2009.12.050 GOOGLE SCHOLAR
La source de données: Scopus