Please use this identifier to cite or link to this item:
|Title:||Characterisation of Vinegar by Pyrolysis-Mass Sepctrometry.|
|Authors:||RADOVIC B.; LIPP Markus; ANKLAM Elke|
|Citation:||Food Control no. 6 p. 349-355|
|JRC Publication N°:||JRC16369|
|Type:||Articles in Journals|
|Abstract:||A number of vinegars (wine, malt, apple, balsamic and "synthetic") were analysed by means of pyrolysis-mass spectrometry (Py-Ms). For the data analysis with neutral networks the samples were divided into training set of 108 samples and a validation set of 52 samples. The prediction of the validation set with a trained network revealed a good discrimination of all kind of vinegars except the "synthetic" ones.|
|JRC Institute:||Joint Research Centre Historical Collection|
Files in This Item:
There are no files associated with this item.
Items in repository are protected by copyright, with all rights reserved, unless otherwise indicated.