Characterization and Differentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin

Thirty one Jerez vinegar samples and 33 Huelva vinegar samples were analyzed for polyphenolic and volatile compound content in order to characterize them and attempt to differentiate them. Sixteen polyphenolic compounds were quantified by means of ultraperformance liquid chromatography method with d...

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Detalles Bibliográficos
Autores principales: Durán-Guerrero, Enrique, Schwarz, Mónica, Fernández-Recamales, M. Ángeles, Barroso, Carmelo G., Castro, Remedios
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722579/
https://www.ncbi.nlm.nih.gov/pubmed/31409010
http://dx.doi.org/10.3390/foods8080341

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722579/
https://www.ncbi.nlm.nih.gov/pubmed/31409010
http://dx.doi.org/10.3390/foods8080341

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