Occurrence and evolution of amino acids during grape must cooking
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference19 articles.
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2. Heat-induced chemical modification of grape must as related to its concentration during the production of traditional balsamic vinegar: A preliminary approach;Antonelli;Food Chemistry,2004
3. An improved HPLC method for the analysis of organic acids, carbohydrates, and alcohols in grape musts and wines;Castellari;Journal of Liquid Chromatography and Related Technologies,2000
4. Study of the monosaccharides and furfurals evolution during the preparation of cooked grape musts for Aceto Balsamico Tradizionale production;Cocchi;Journal of Food Engineering,2007
5. 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
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