Authentication of Vinegars with Targeted and Non-targeted Methods
Author:
Affiliation:
1. Department of Food Engineering, Izmir Institute of Technology, Urla, Turkey
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2021.1894169
Reference74 articles.
1. Codex Alimentarius Commission Joint FAO/WHO. Codex Regional Standard for Vinegar. Codex Standard 162. Geneva:FAO/OMS. 1987.
2. Wine vinegar: technology, authenticity and quality evaluation
3. Vinegars of the World
4. Anthocyanin composition in Cabernet Sauvignon red wine vinegar obtained by submerged acetification
5. Identification and quantification of α-dicarbonyl compounds in balsamic and traditional balsamic vinegars and their cytotoxicity against human cells
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