Componentes no volatiles en vinagres: Inositol, Trehalosa, Polifenoles totales y Catequinas.

Olano A.; Gomez Cordoves M.C.

Componentes no volatiles en vinagres: Inositol, Trehalosa, Polifenoles totales y Catequinas.

1983

Olano A. | Gomez Cordoves M.C.

The content of Inositol, Trehalose, Catechins and total Polyphenols in different types of wine and vinegar has been studied. Values for Inositol content in vinegars were similar to that of the analyzed wines. Trehalose content in vinegars was higher than in the corresponding wines. On the other hand values of total Polyphenols decreased during the acetification process.

Show more [+]

Bibliographic information

Published in

Anales de Bromatologia

Volume 35 ISSN 0003-2492

Language

Spanish; Castilian

Note

7 ref. Summaries (En, Es).

Translated Title

English. Non-volatile components in vinegars: Inositol, Trehalose, total Polyphenols and Catechins.

Type

Journal Article; Journal Part; Summary

Source

Anales-de-Bromatologia (Spain). (1983). v. 35(2) p. 171-176. Issued Dec 1984.

Corporate Author

Consejo Superior de Investigaciones Cientificas, Madrid (Spain). Instituto de Fermentaciones Industriales

In AGRIS since: 2012-11-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Wolters Kluwer

Discover this data provider's collection in AGRIS

Lookup at Google Scholar

If you notice any incorrect information relating to this record, please contact us at [email protected]

FAO AGRIS - International System for Agricultural Science and Technology

Share

Componentes no volatiles en vinagres: Inositol, Trehalosa, Polifenoles totales y Catequinas.

1983

Bibliographic information