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Chiral MEKC-LIF of amino acids in foods: Analysis of vinegars

โœ Scribed by Davinia Carlavilla; M. Victoria Moreno-Arribas; Salvatore Fanali; Alejandro Cifuentes

Publisher
John Wiley and Sons
Year
2006
Tongue
English
Weight
256 KB
Volume
27
Category
Article
ISSN
0173-0835

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## Abstract The present work reports on the free amino acids and volatile compounds in vinegars obtained from different types of raw materials (cider, white wine and red wine). Based on the amino acid contents of three types of vinegar and of the substrates from which they were obtained, the profil