|
|
[ 0.00, 0.22 ) |
0.00 mg/100 ml
|
Vinegar - Malt |
Natera R., et al (2003) Chemometric studies of vinegars from dif.... Journal of Agricultural and Food Chemistry 51:3345-3351 PubMed (12744665) |
|
0.00 mg/100 ml
|
Vinegar - Alcohol |
Natera R., et al (2003) Chemometric studies of vinegars from dif.... Journal of Agricultural and Food Chemistry 51:3345-3351 PubMed (12744665) |
|
0.03 mg/100 ml
|
Vinegar - Spain - Quick acetification - Substrate wine not known |
Garcia-Parrilla M.C., et al (1997) Differentiation of wine vinegars based o.... Journal of Agricultural and Food Chemistry 45:3487-3492 |
|
0.03 mg/100 ml
|
Vinegar - Spain - Quick acetification - From Montilla-Moriles wine |
Garcia-Parrilla M.C., et al (1997) Differentiation of wine vinegars based o.... Journal of Agricultural and Food Chemistry 45:3487-3492 |
|
0.07 mg/100 ml
|
Vinegar - Honey |
Natera R., et al (2003) Chemometric studies of vinegars from dif.... Journal of Agricultural and Food Chemistry 51:3345-3351 PubMed (12744665) |
|
0.07 mg/100 ml
|
Vinegar - Spain - Slow acetification - From Montilla-Moriles wine |
Garcia-Parrilla M.C., et al (1997) Differentiation of wine vinegars based o.... Journal of Agricultural and Food Chemistry 45:3487-3492 |
|
0.08 mg/100 ml
|
Vinegar - Spain - Slow acetification - From Condado wine |
Garcia-Parrilla M.C., et al (1997) Differentiation of wine vinegars based o.... Journal of Agricultural and Food Chemistry 45:3487-3492 |
|
0.09 mg/100 ml
|
Vinegar - Apple |
Natera R., et al (2003) Chemometric studies of vinegars from dif.... Journal of Agricultural and Food Chemistry 51:3345-3351 PubMed (12744665) |
|
0.11 mg/100 ml
|
Vinegar - Not aged in wood - V5 |
Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721 |
|
0.14 mg/100 ml
|
Vinegar - Red wine - Without aging in wood |
Natera R., et al (2003) Chemometric studies of vinegars from dif.... Journal of Agricultural and Food Chemistry 51:3345-3351 PubMed (12744665) |
|
0.14 mg/100 ml
|
Vinegar - Spain - Quick acetification - From Jerez wine |
Garcia-Parrilla M.C., et al (1997) Differentiation of wine vinegars based o.... Journal of Agricultural and Food Chemistry 45:3487-3492 |
|
0.17 mg/100 ml
|
Vinegar - Spain - Slow acetification - From Jerez wine |
Garcia-Parrilla M.C., et al (1997) Differentiation of wine vinegars based o.... Journal of Agricultural and Food Chemistry 45:3487-3492 |
|
0.22 mg/100 ml
|
Vinegar - From white wine - Without aging in wood |
Natera R., et al (2003) Chemometric studies of vinegars from dif.... Journal of Agricultural and Food Chemistry 51:3345-3351 PubMed (12744665) |
|
|
[ 0.22, 0.45 ) |
0.27 mg/100 ml
|
Vinegar - Aged in wood - V7-W |
Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721 |
|
0.37 mg/100 ml
|
Vinegar - Not aged in wood - V4 |
Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721 |
|
0.43 mg/100 ml
|
Vinegar - Aged in wood - V6-W |
Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721 |
|
|
[ 0.45, 0.67 ) |
0.45 mg/100 ml
|
Vinegar - Not aged in wood - V3 |
Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721 |
|
0.46 mg/100 ml
|
Vinegar - Aged in wood - V3-W |
Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721 |
|
0.47 mg/100 ml
|
Vinegar - Not aged in wood - V1 |
Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721 |
|
0.49 mg/100 ml
|
Vinegar - Red wine - Aged in wood |
Natera R., et al (2003) Chemometric studies of vinegars from dif.... Journal of Agricultural and Food Chemistry 51:3345-3351 PubMed (12744665) |
|
0.53 mg/100 ml
|
Vinegar - From white wine - Aged in wood |
Natera R., et al (2003) Chemometric studies of vinegars from dif.... Journal of Agricultural and Food Chemistry 51:3345-3351 PubMed (12744665) |
|
0.53 mg/100 ml
|
Vinegar - Aged in wood - V4-W |
Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721 |
|
0.56 mg/100 ml
|
Vinegar - Aged in wood - V5-W |
Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721 |
|
0.62 mg/100 ml
|
Vinegar - Aged in wood - V2-W |
Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721 |
|
0.63 mg/100 ml
|
Vinegar - Not aged in wood - V2 |
Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721 |
|
|
[ 0.90, 1.12 ) |
1.05 mg/100 ml
|
Vinegar - Aged in wood - V1-W |
Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721 |
|
|
[ 2.02, 2.25 ) |
2.24 mg/100 ml
|
Vinegar - Balsamic - Aged in wood |
Natera R., et al (2003) Chemometric studies of vinegars from dif.... Journal of Agricultural and Food Chemistry 51:3345-3351 PubMed (12744665) |