Acetic acid bacteria and the production and quality of wine vinegar
about
Vinegar Production from Jabuticaba (Myrciaria jaboticaba) Fruit Using Immobilized Acetic Acid BacteriaMorphology and structure characterization of bacterial celluloses produced by different strains in agitated culture.Bacteriophage GC1, a Novel Tectivirus Infecting Gluconobacter Cerinus, an Acetic Acid Bacterium Associated with Wine-Making.Semi-Continuous Fermentation of Onion Vinegar and Its Functional Properties.Effect of Gluconic Acid Submerged Fermentation of Strawberry Purée on Amino Acids and Biogenic Amines Profile
P2860
Acetic acid bacteria and the production and quality of wine vinegar
description
article
@en
im Januar 2014 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована у 2014
@uk
name
Acetic acid bacteria and the production and quality of wine vinegar
@en
Acetic acid bacteria and the production and quality of wine vinegar
@nl
type
label
Acetic acid bacteria and the production and quality of wine vinegar
@en
Acetic acid bacteria and the production and quality of wine vinegar
@nl
prefLabel
Acetic acid bacteria and the production and quality of wine vinegar
@en
Acetic acid bacteria and the production and quality of wine vinegar
@nl
P2860
P50
P921
P356
P1476
Acetic acid bacteria and the production and quality of wine vinegar
@en
P2093
María Jesús Torija
María del Carmen García-Parrilla
P2860
P304
P356
10.1155/2014/394671
P407
P577
2014-01-21T00:00:00Z