Chemometric Studies of Vinegars from Different Raw Materials and Processes of Production-Reference-Cited by-同舟云学术

Chemometric Studies of Vinegars from Different Raw Materials and Processes of Production

Published:2003-04-26 Issue:11 Volume:51 Page:3345-3351
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Natera Ramón¹,Castro Remedios¹,María de Valme García-Moreno, ¹,Hernández María Jesús¹,García-Barroso Carmelo¹

Affiliation:

1. Analytical Chemistry Department, Faculty of Sciences, University of Cádiz, P.O. Box 40, E-11510, Puerto Real, Cádiz, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf021180u

Reference25 articles.

1. Llaguno, C.; Polo, M. C. Definición y tipos de vinagre.El Vinagre de Vino; Consejo Superior de Investigaciones Científicas: Madrid, España, 1991; pp 133−145.

2. Polyalcohols in vinegar as an origin discriminator

3. Differentiation of Wine Vinegars Based on Phenolic Composition

4. Typification of vinegars from Jerez and Rioja using classical chemometric techniques and neural network methods

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