Chemical and Biochemical Transformations during the Industrial Process of Sherry Vinegar Aging-Reference-Cited by-同舟云学术

Chemical and Biochemical Transformations during the Industrial Process of Sherry Vinegar Aging

Published:2002-06-14 Issue:15 Volume:50 Page:4221-4225
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Palacios Victor¹,Valcárcel Manuel¹,Caro Ildefonso¹,Pérez Luis¹

Affiliation:

1. Department of Chemical Engineering, Food Technology and Environmental Technology, Faculty of Sciences, University of Cadiz, Campus Río San Pedro, Apdo. 40, Puerto Real, 11510 Cádiz, Spain, and Department of Research and Development, Pedro Domecq, Jerez de la Frontera, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf020093z

Reference26 articles.

1. OXIDATION OF SEVERAL SUBSTRATES BY ACETOBACTER ACETI

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