Free amino acids and volatile compounds
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Eva Valero; Teresa M Berlanga; Pedro M Roldán; Carlos Jiménez; Isidoro García; J
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Article
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2004
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John Wiley and Sons
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English
⚖ 145 KB
## 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