Detection of vinegar adulteration with spirit vinegar and acetic acid using UV–visible and Fourier transform infrared spectroscopy

Author:

Cavdaroglu Cagri,Ozen Banu

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

1. Assessing the varietal origin of extra-virgin olive oil using liquid chromatography fingerprints of phenolic compound, data fusion and chemometrics;Bajoub;Food Chemistry,2017

2. Callejon, R. M., Rios-Reina, R. Morales, M. L., Troncoso, A. M. Thomas, F., & Camin, F. (2018). Vinegar. InJ. F. Morin, & M. Lees (Eds.), Food Integrity Handbook. A Guide to Food Authenticity Issues and Analytical Solutions (pp. 273–293). Eurofins Analytics France: Nantes, France.

3. An Improved HPLC method for the analysis of organic acids, carbohydrates, and alcohols in grape musts and wines;Castellari;Journal of Liquid Chromatography & Related Technologies,2000

4. Authentication of vinegars with targeted and non-targeted methods;Cavdaroglu;Food Reviews International,2021

5. Vinegar functions on health: Constituents, sources, and formation mechanisms;Chen;Comprehensive Reviews in Food Science and Food Safety,2016

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