Igual Ramo, Marta; Castelló Gómez, María Luisa; Ortolá Ortolá, Mª Dolores; Andrés Grau, Ana María(De GruyterBerkeley Electronic Press, 2011)
The traditional way of preparing persimmon jam produces astringent flavours due to the conversion of insoluble tannins into soluble tannins as a consequence of the high temperatures used in the process. For this reason, a ...
[EN] Up to date, there have been only a few reports on'the measurement of YAN and/or its components using IR spectroscopy, suffering from various limitations (number of samples, validation strategies, etc.). In this work, ...