Exploring Microbial Diversity and Functionality in Verdejo Wine Vinegar Fermentation Through Lc-Ms/Ms Analysis

Author:

Campos-Vázquez Cristina,Román-Camacho Juan Jesús,Consuegra-Rivera Roger,Santos-Dueñas Inés María,García-García Isidoro,García-Martínez Teresa,Mauricio Juan Carlos

Publisher

Elsevier BV

Reference69 articles.

1. Characterizing the microbial diversity and major metabolites of Sichuan bran vinegar augmented by Monascus purpureus;M Ai;International Journal of Food Microbiology,2019

2. Optimization of the Acetification Stage in the Production of Wine Vinegar by Use of;C M �lvarez-C�liz;Two Serial Bioreactors. Applied Sciences,2021

3. Metaproteomics and ultrastructure characterization of Komagataeibacter spp. Involved in high-acid spirit vinegar production;C Andr�s-Barrao;Food Microbiology,2016

4. Esters in Wines: New Insight through the Establishment of a Database of French Wines;G Antalick;American Journal of Enology and Viticulture,2014

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