Work

Chemical and Biochemical Transformations during the Industrial Process of Sherry Vinegar Aging

Year: 2002

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf020093z

Authors: Victor Palacios, Manuel Valcárcel, Ildefonso Caro, Luis Pérez

Institution: Universidad de Cádiz

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2018652446

FWCI: 1.262

Cites: 5

Cited by: 49

Related to: 10