|
|
[ 0.00, 0.29 ) |
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) |
|
0.02 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 |
|
0.03 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 |
|
0.04 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 |
|
0.06 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 |
|
0.10 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 |
|
0.12 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) |
|
0.13 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) |
|
0.21 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) |
|
0.26 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 |
|
0.27 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) |
|
0.27 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 |
|
0.28 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 |
|
|
[ 0.29, 0.57 ) |
0.29 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 |
|
0.31 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 |
|
0.31 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 |
|
0.34 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) |
|
0.36 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 |
|
0.39 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 |
|
0.40 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 |
|
0.47 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 |
|
0.49 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 - Not aged in wood - V2 |
Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721 |
|
|
[ 0.57, 0.86 ) |
0.66 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 |
|
|
[ 2.58, 2.88 ) |
2.87 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) |