Colour Interval Value Publication Food Name Reference
[ 0.00, 0.03 ) 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)
0.00 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)
0.00 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)
0.00 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)
0.00 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)
0.00 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
0.00 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
0.00 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
0.00 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
0.00 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
4.40e-03 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)
0.02 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)
[ 0.07, 0.10 ) 0.09 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)
0.09 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
[ 0.10, 0.13 ) 0.10 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
0.11 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
0.12 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
0.12 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
[ 0.13, 0.17 ) 0.16 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
[ 0.30, 0.34 ) 0.33 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