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Sensory analysis of traditional balsamic vinegars: current state and future perspectives

Federico Lemmetti, Lisa Solieri, Tommaso Bonciani, Gabriele Zanichelli, Paolo Giudici

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

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

The flavor and taste of cereal Chinese vinegars

Paolo Giudici, Giuseppe Corradini, Tommaso Bonciani, Jiajia Wu, Fusheng Chen, Federico Lemmetti

Optimization of denaturing high performance liquid chromatography technique for rapid detection and identification of acetic acid bacteria of interest in vinegar production

Noelia Isabel Sagarzazu, Maribel Martínez, Cristina Algarra, Javier Butrón, Carlos J. González-Navarro, Raquel Virto

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
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Acetic Acid Bacteria
[eISSN 2240-2845]
is an Open Access, online-only, peer-reviewed journal published by PAGEPress®, Pavia, Italy.

All credits and honors to PKP for their OJS.

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