Contenido de elementos minerales en vinos aromatizadosIII. Vermuts rojos
- MªA Zapata 1
- MªJ Villanueva 1
- A. Redondo 1
- 1 Departamento de Nutrición y Bromatología II. Facultad de Farmacia. Madrid
ISSN: 0300-5755
Year of publication: 1989
Issue: 199
Pages: 61-65
Type: Article
More publications in: Alimentaria: Revista de tecnología e higiene de los alimentos
Abstract
Twenty samples of Spanish red vermouths have been studied to determine their mineral content. The macroelements (sodium, potasium, calcium and magnesium) and the microelements (iron, copper and manganeso) are analysed by atomic absorption spectroscopy.