Heat-induced chemical modification of grape must as related to its concentration during the production of traditional balsamic vinegar: a preliminary approach-Reference-Cited by-同舟云学术

Heat-induced chemical modification of grape must as related to its concentration during the production of traditional balsamic vinegar: a preliminary approach

Published:2004-11 Issue:1 Volume:88 Page:63-68
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Antonelli Andrea,Chinnici Fabio,Masino Francesca

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference17 articles.

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2. Determination of furanic compounds in traditional balsamic vinegars by ion-exclusion liquid chromatography and diode array detection;Chinnici;Journal of Chromatographic Science,2003

3. Determination of carboxylic acids in vinegars and in aceto balsamico tradizionale di modena by HPLC and GC methods;Cocchi;Journal of Agricultural and Food Chemistry,2002

4. D.U. 3 December 1965

5. G.U. no. 288, 19 October 1982, law no. 753

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