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Fermentation strategy to produce high gluconate vinegar

Paolo Giudici, Luciana De Vero, Maria Gullo, Lisa Solieri, Federico Lemmetti

25-11-2016

https://doi.org/10.4081/aab.2016.6067

5287

Downloads: 1487
Analysis of variation of main components during aging process of Shanxi Aged Vinegar

Tao Chen, Qing Gui, Jing Jing Shi, Xiu Yan Zhang, Fu Sheng Chen

e6

26-02-2013

https://doi.org/10.4081/aab.2013.s1.e6

5826

Downloads: 2591
Free amino acids, urea and ammonium ion contents for submerged wine vinegar production: influence of loading rate and air-flow rate

Carmen Álvarez-Cáliz, Inés M. Santos-Dueñas, Ana M. Cañete-Rodríguez, Teresa García-Martínez, Juan C. Mauricio, Isidoro García-García

e1

24-04-2012

https://doi.org/10.4081/aab.2012.e1

3778

Downloads: 1497

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