Validation of Rapid Enzymatic Quantification of Acetic Acid in Vinegar on Automated Spectrophotometric System

Vinegar is produced from the fermentation of agricultural materials and diluted acetic acid (diluted with water to 4–30% by volume) via sequential ethanol and acetic acid fermentation. The concentration of acetic acid must be measured during vinegar production. A Community method for analyzing aceti...

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Detalles Bibliográficos
Autores principales: Dini, Irene, Di Lorenzo, Ritamaria, Senatore, Antonello, Coppola, Daniele, Laneri, Sonia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353505/
https://www.ncbi.nlm.nih.gov/pubmed/32526995
http://dx.doi.org/10.3390/foods9060761

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353505/
https://www.ncbi.nlm.nih.gov/pubmed/32526995
http://dx.doi.org/10.3390/foods9060761

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