Chemical and sensory characteristics of orange based vinegar
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-016-2288-7.pdf
Reference36 articles.
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2. Cejudo Bastante MJ, Durán Guerrero E, Castro Mejías R, Natera Marín R, Rodríguez Dodero MC, Barroso CG (2010) Study of the polyphenolic composition and antioxidant activity of new sherry vinegar-derived products by maceration with fruits. J Agric Food Chem 58(22):11814–11820
3. Cejudo-Bastante MJ, Durán E, Castro R, Rodríguez-Dodero MC, Natera R, García-Barroso C (2013a) Study of the volatile composition and sensory characteristics of new Sherry vinegar-derived products by maceration with fruits. LWT Food Sci Technol 50(2):469–479
4. Cejudo-Bastante MJ, Rodríguez Dodero MC, Durán Guerrero E, Castro Mejías R, Natera Marín R, García Barroso C (2013b) Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar. J Sci Food Agric 93(4):741–748
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