Discrimination of some European vinegars with protected denomination of origin as a function of their amino acid and biogenic amine content-Reference-Cited by-同舟云学术

Discrimination of some European vinegars with protected denomination of origin as a function of their amino acid and biogenic amine content

Published:2016-01-21 Issue:11 Volume:96 Page:3762-3771
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Chinnici Fabio¹,Durán-Guerrero Enrique²,Riponi Claudio¹

Affiliation:

1. Agricultural and Food Sciences Department; University of Bologna; Piazza Goidanich, 60 47521 Cesena FC Italy

2. Analytical Chemistry Department, Faculty of Sciences-CAIV; University of Cádiz Agrifood Campus of International Excellence (CeiA3); P.O. Box 40, Polígono Río San Pedro, Puerto Real 11510 Cádiz Spain

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7566/fullpdf

Reference35 articles.

1. Commission implementing regulation (EU) 2015 Official Journal of European Commission 2015

2. Heat-induced chemical, physical and functional changes during grape must cooking;Piva;Food Chem,2008

3. Determination of amino acids in grape-derived products: A review;Callejón;Talanta,2010

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