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Updated: May 17, 2026

Fruit Volatile Analysis Using an Electronic Nose
11:02

Fruit Volatile Analysis Using an Electronic Nose

Published on: March 30, 2012

Characterisation of commercial aromatised vinegars: phenolic compounds, volatile composition and antioxidant activity

María J Cejudo-Bastante1, Enrique Durán-Guerrero, Ramón Natera-Marín

  • 1Analytical Chemistry Department, Faculty of Sciences-CAIV, University of Cádiz Agrifood Campus of International Excellence, Puerto Real 11510, Cádiz, Spain.

Journal of the Science of Food and Agriculture
|October 20, 2012
PubMed
Abstract

Keywords:
antioxidant activityaromatised vinegarpolyphenolsvolatile compounds

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