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  Aroma profile of pilot plant-scale produced fruit vinegar using a thermotolerant Acetobacter pasteurianus strain isolated from Moroccan cactus

  Majid Mounir, Marie-Laure Fauconnier, Mohamed Afechtal, Philippe Thonart, Mustapha Ismaili Alaoui, Frank Delvigne

  06-06-2018

  https://doi.org/10.4081/aab.2018.7312

  4312

  Downloads: 1533
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  Cheese whey recycling in traditional dairy food chain: effects of vinegar from whey in dairy cow nutrition

  Giuseppe Lustrato, Elisabetta Salimei, Gabriele Alfano, Claudia Belli, Francesco Fantuz, Luigi Grazia, Giancarlo Ranalli

  e8

  26-02-2013

  https://doi.org/10.4081/aab.2013.s1.e8

  4467

  Downloads: 2758
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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

  5078

  Downloads: 1384
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  Comparison of novel GH 68 levansucrases of levan-overproducing Gluconobacter species

  Frank Jakob, Daniel Meißner, Rudi F. Vogel

  e2

  19-06-2012

  https://doi.org/10.4081/aab.2012.e2

  5424

  Downloads: 2106
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  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

  3712

  Downloads: 1434
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  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

  4991

  Downloads: 2500