Effect of wood type and thickness on acetification kinetics in traditional vinegar production-Reference-Cited by-同舟云学术

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Effect of wood type and thickness on acetification kinetics in traditional vinegar production

Published:2009-04 Issue: Volume: Page:155
ISSN:1179-1403
Container-title:International Journal of Wine Research
language:en
Short-container-title:IJWR

Author:

Mas Albert

Publisher

Informa UK Limited

Subject

Food Science

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Chemical Profiles and Antioxidant Properties of Live Fruit or Vegetable Vinegars Available on the Polish Food Market;Foods;2024-05-11

2. Characterization of Balsamic Vinegars Using High-Performance Liquid Chromatography and Gas Chromatography;Applied Sciences;2022-09-06

3. Selection of Acetic Acid Bacterial Strains and Vinegar Production From Local Maltese Food Sources;Frontiers in Microbiology;2022-07-19

4. Impact of wood species on microbial community composition, beer chemistry and sensory characteristics during barrel‐ageing of beer;International Journal of Food Science & Technology;2021-12-03

5. Chemo-sensory characterization of aroma active compounds of native oak wood in relation to their geographical origins;Food Research International;2021-12

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