Physicochemical properties and volatile components of wine vinegars with high acidity based on fermentation stage and initial alcohol concentration
Jo, Yunhee, Baek, Ji-Yeong, Jeong, Il-Yun, Jeong, Yong-Jin, Yeo, Soo-Hwan, Noh, Bong Soo, Kwon, Joong-HoVolume:
24
Language:
english
Journal:
Food Science and Biotechnology
DOI:
10.1007/s10068-015-0059-2
Date:
April, 2015
File:
PDF, 269 KB
english, 2015