Table 3. Mean concentrations (g/L, n=4) of the volatile, polyphenolic and furanic compounds in vinegars during maceration study

From

Volatile Compounds, Polyphenols and Sensory Quality in the Production of Tomato Vinegar

Cristina Cejudo-Bastante, Enrique Durán-Guerrero, Carmelo García-Barroso, Remedios Castro-Mejías

Journal of Food and Nutrition Research. 2017, 5(6), 391-398 doi:10.12691/jfnr-5-6-5