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Acetic Acid Bacteria
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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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