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Chemometric studies of vinegars from different raw materials and processes of production.
- R. Natera, R. Castro, María de Valme García-Moreno, M. J. Hernández, C. García-Barroso
- Chemistry, Medicine
- Journal of agricultural and food chemistry
- 26 April 2003
The phenolic composition, aroma compounds, and organic acid content of 83 vinegars have been determined. Multivariate analysis techniques have been used to classify these vinegar samples according to… Expand