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| Issue |
Title |
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| Vol 3, No 1 (2014) |
Sensory analysis of traditional balsamic vinegars: current state and future perspectives |
Abstract
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Appendix
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Federico Lemmetti, Lisa Solieri, Tommaso Bonciani, Gabriele Zanichelli, Paolo Giudici |
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| Vol 1, No 1 (2012) |
Free amino acids, urea and ammonium ion contents for submerged wine vinegar production: influence of loading rate and air-flow rate |
Abstract
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Carmen Álvarez-Cáliz, Inés M. Santos-Dueñas, Ana M. Cañete-Rodríguez, Teresa García-Martínez, Juan C. Mauricio, Isidoro García-García |
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| Vol 7, No 1 (2018) |
Aroma profile of pilot plant-scale produced fruit vinegar using a thermotolerant Acetobacter pasteurianus strain isolated from Moroccan cactus |
Abstract
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Majid Mounir, Marie-Laure Fauconnier, Mohamed Afechtal, Philippe Thonart, Mustapha Ismaili Alaoui, Frank Delvigne |
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| Vol 6, No 1 (2017) |
The flavor and taste of cereal Chinese vinegars |
Abstract
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Paolo Giudici, Giuseppe Corradini, Tommaso Bonciani, Jiajia Wu, Fusheng Chen, Federico Lemmetti |
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| Vol 2, No 1s (2013): Special issue on Vinegar and Other products |
Optimization of denaturing high performance liquid chromatography technique for rapid detection and identification of acetic acid bacteria of interest in vinegar production |
Abstract
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Noelia Isabel Sagarzazu, Maribel Martínez, Cristina Algarra, Javier Butrón, Carlos J. González-Navarro, Raquel Virto |
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| Vol 2, No 1s (2013): Special issue on Vinegar and Other products |
Analysis of variation of main components during aging process of Shanxi Aged Vinegar |
Abstract
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Tao Chen, Qing Gui, Jing Jing Shi, Xiu Yan Zhang, Fu Sheng Chen |
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