Evolution of phenolic compounds during an experimental aging in wood of Sherry vinegar.
about
Microbial diversity and their roles in the vinegar fermentation process.Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods.Bioactive components of Prunus avium L. black gold (red cherry) and Prunus avium L. stark gold (white cherry) juices, wines and vinegars.Acetic acid bacteria and the production and quality of wine vinegar
P2860
Evolution of phenolic compounds during an experimental aging in wood of Sherry vinegar.
description
2002 nî lūn-bûn
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2002年の論文
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2002年学术文章
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2002年学术文章
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2002年学术文章
@zh-cn
2002年学术文章
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2002年学术文章
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2002年学术文章
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2002年學術文章
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2002年學術文章
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name
Evolution of phenolic compounds during an experimental aging in wood of Sherry vinegar.
@en
Evolution of phenolic compounds during an experimental aging in wood of Sherry vinegar.
@nl
type
label
Evolution of phenolic compounds during an experimental aging in wood of Sherry vinegar.
@en
Evolution of phenolic compounds during an experimental aging in wood of Sherry vinegar.
@nl
prefLabel
Evolution of phenolic compounds during an experimental aging in wood of Sherry vinegar.
@en
Evolution of phenolic compounds during an experimental aging in wood of Sherry vinegar.
@nl
P50
P356
P1476
Evolution of phenolic compounds during an experimental aging in wood of Sherry vinegar
@en
P2093
Wendu Tesfaye
P304
P356
10.1021/JF020602X
P407
P577
2002-11-01T00:00:00Z