Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste

Author:

Roda Arianna,Lucini Luigi,Torchio Fabrizio,Dordoni Roberta,De Faveri Dante Marco,Lambri MilenaORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference48 articles.

1. Vinegar production from Togolese variety Mangovi of mango Mangifera indica Linn (Anacardiaceae);Ameyapoh;Pakistan Journal of Biological Sciences,2010

2. Relationship between changes in the total concentration of acetic acid bacteria and major volatile compounds during the acetic acid fermentation of white wine;Baena-Ruano;Journal of the Science of Food Agriculture,2010

3. Early fermentation volatile metabolite profile of non-Saccharomycesyeasts in red and white grape must: A targeted approach;Beckner Whitener;Food Science and Technology,2015

4. Classification of Brazilian vinegars according to their1H NMR spectra by pattern recognition analysis;Boffo;Food Science and Technology,2009

5. Changes of volatile compounds in wine vinegars during their elaboration in barrels made from different woods;Callejon;Food Chemistry,2010

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