A study of the relationships among acidity, sugar and furanic compound concentrations in set of casks for Aceto Balsamico Tradizionale of Reggio Emilia by multivariate techniques
Authors:
- F MasinoF Masino
- F ChinniciF Chinnici
- G FranchiniGFG Franchini
- A UlriciA Ulrici
- A AntonelliAAA Antonelli
- 1 October 2005
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 92 (4) , 673-679