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.
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语言
西班牙语; 卡斯蒂利亚语
注释
7 ref. Summaries (En, Es).
翻译的标题
英语.
Non-volatile components in vinegars: Inositol, Trehalose, total Polyphenols and Catechins.
类型
Journal Article; Journal Part; Summary
来源
Anales-de-Bromatologia (Spain). (1983). v. 35(2) p. 171-176. Issued Dec 1984.
团体作者
Consejo Superior de Investigaciones Cientificas, Madrid (Spain). Instituto de Fermentaciones Industriales
2012-11-15
AGRIS AP