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Sensory and spectroscopic characterization of Argentinean wine and balsamic vinegars: A comparative study with

R Ríos-Reina1, S M Azcarate2, J M Camiña2

  • 1Área de Nutrición y Bromatología, Fac. Farmacia, Univ. Sevilla, C/P. García Gonzalez no. 2, E-41012 Sevilla, Spain.

Food Chemistry
|April 25, 2020
PubMed

Keywords:
Exploratory AnalysisIndustrial and Traditional ProductionSensory EvaluationUV–vis SpectroscopyWine and Balsamic Vinegars

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