C: FOOD CHEMISTRY
Effect of In Vitro Digestion on Free α-Dicarbonyl Compounds in Balsamic Vinegars
Article first published online: 6 MAR 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 4, pages C514–C519, April 2013
How to Cite
Papetti, A., Mascherpa, D., Marrubini, G. and Gazzani, G. (2013), Effect of In Vitro Digestion on Free α-Dicarbonyl Compounds in Balsamic Vinegars. Journal of Food Science, 78: C514–C519. doi: 10.1111/1750-3841.12062
- Issue published online: 5 APR 2013
- Article first published online: 6 MAR 2013
- Manuscript Accepted: 24 DEC 2012
- Manuscript Received: 19 OCT 2012
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