Vinegar Metabolomics: An Explorative Study of Commercial Balsamic Vinegars Using Gas Chromatography-Mass Spectrometry

Balsamic vinegar is a popular food condiment produced from cooked grape must by two successive fermentation (anaerobic and aerobic) processes. Although many studies have been performed to determine the composition of major metabolites, including sugars and aroma compounds, no study has been undertak...

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Detalles Bibliográficos
Autores principales: Pinu, Farhana R., de Carvalho-Silva, Samuel, Trovatti Uetanabaro, Ana Paula, Villas-Boas, Silas G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5041121/
https://www.ncbi.nlm.nih.gov/pubmed/27455339
http://dx.doi.org/10.3390/metabo6030022

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5041121/
https://www.ncbi.nlm.nih.gov/pubmed/27455339
http://dx.doi.org/10.3390/metabo6030022

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