Evaluation of safety and quality parameters of persimmon balsamic-type vinegar during multistarter culture fermentation and accelerated aging with oak chips-Reference-Cited by-同舟云学术

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Evaluation of safety and quality parameters of persimmon balsamic-type vinegar during multistarter culture fermentation and accelerated aging with oak chips

Published:2024-02 Issue: Volume:57 Page:103526
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Lalou Sofia^ORCID,Ordoudi Stella A.^ORCID,Mantzouridou Fani Th^ORCID

Funder

IKY

European Social Fund Plus

European Commission

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference51 articles.

1. Aging acceleration of balsamic vinegar applying micro-oxygenation technique;Andreou;Food Chemistry,2023

2. Characterisation of Diospyros kaki (persimmon) vinegars produced with different microorganisms;Bordiga;Food Bioscience,2023

3. Phenolic composition of vinegars over an accelerated aging;Cerezo;Journal of Agricultural and Food Chemistry,2014

4. Effect of wood on the phenolic profile and sensory properties of wine vinegars during ageing;Cerezo;Journal of Food Composition and Analysis,2010

5. Formation of glucose and fructose acetates during maturation and ageing of balsamic vinegars;Cirlini;Food Chemistry,2009

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