New FT-IR method to control the evolution of the volatile constituents of vinegar during the acetic fermentation process
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference15 articles.
1. Optimizing high strength acetic acid bioprocess by cognitive methods in an unsteady state cultivation
2. Identification and Quantification of Industrial Grade Glycerol Adulteration in Red Wine with Fourier Transform Infrared Spectroscopy Using Chemometrics and Artificial Neural Networks
3. Optimisation of stir bar sorptive extraction applied to the determination of volatile compounds in vinegars
4. Stir bar sorptive extraction of volatile compounds in vinegar: Validation study and comparison with solid phase microextraction
5. On-line monitoring of fermentation processes by a new remote dispersive middle-infrared spectrometer
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