HS-SPME/GC–MS and chemometrics for the classification of Balsamic Vinegars of Modena of different maturation and ageing
Cirlini, M;
Caligiani, A;
Palla, L;
Palla, G;
(2011)
HS-SPME/GC–MS and chemometrics for the classification of Balsamic Vinegars of Modena of different maturation and ageing.
Food chemistry, 124 (4).
pp. 1678-1683.
ISSN 0308-8146
DOI: https://doi.org/10.1016/j.foodchem.2010.07.065
Permanent Identifier
Use this Digital Object Identifier when citing or linking to this resource.