Concentration data for Caffeoyl tartaric acid in Vinegar Food Composition

Colour Interval Value Publication Food Name Reference
[ 0.00, 0.36 ) 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)
0.19 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
0.23 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
0.28 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)
0.31 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)
0.34 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
[ 0.36, 0.73 ) 0.65 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)
0.71 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
0.71 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
[ 0.73, 1.09 ) 0.73 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
0.76 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)
0.84 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
0.90 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
0.92 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
1.01 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)
1.06 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
[ 1.09, 1.46 ) 1.42 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
[ 1.46, 1.82 ) 1.65 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
1.73 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
[ 1.82, 2.19 ) 1.93 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)
1.95 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
1.97 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
2.08 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
[ 2.19, 2.55 ) 2.34 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
[ 2.55, 2.92 ) 2.83 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
[ 3.29, 3.66 ) 3.65 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)