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Volatile Compounds, Polyphenols and Sensory Quality in the Production of Tomato Vinegar

by Cristina Cejudo-Bastante, Enrique Durán-Guerrero, Carmelo García-Barroso and Remedios Castro-Mejías

Journal of Food and Nutrition Research. 2017, 5(6), 391-398. DOI: 10.12691/jfnr-5-6-5
Pub. Date: May 23, 2017Views: 16582 Downloads: 15098Like: 0

polyphenols sensory analysis tomato paste vinegar volatile compounds

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