Phenolic Compounds as Markers for the Authentication of Sherry Vinegars: A Foresight for High Quality Vinegars Characterization-Reference-Cited by-同舟云学术

Phenolic Compounds as Markers for the Authentication of Sherry Vinegars: A Foresight for High Quality Vinegars Characterization

Published:2011-01 Issue: Volume: Page:201-213
ISSN:0097-6156
Container-title:ACS Symposium Series
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Author:

García-Parrilla M. C.¹,Cerezo A. B.¹,Tesfaye W.¹,Troncoso A. M.¹

Affiliation:

1. Área de Nutrición y Bromatología, Facultad de Farmacia, c/P García Glez nº2, Sevilla 41012, Spain

Publisher

American Chemical Society

Link

https://pubs.acs.org/doi/pdf/10.1021/bk-2011-1081.ch014

Reference25 articles.

1. FAO/WHO. Codex Alimentarius Commission. Draft European Regional Standard for Vinegar. Alinorm1982, 83/19, Appendix II.

2. BOJA, 09/03/95. Reglamento de la Denominación de Origen “Vinagre de Jerez” y de su Consejo Regulador.Boletín Oficial de la Junta de Andalucía, de 9 de Marzo de1995,38, 2040−2048.

3. A coupled NMR and MS isotopic method for the authentication of natural vinegars

4. 2H NMR and 13C-IRMS analyses of acetic acid from vinegar, 18O-IRMS analysis of water in vinegar: International collaborative study report

5. Polyalcohols in vinegar as an origin discriminator

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