Traditional Balsamic Vinegar
Author:
Publisher
CRC Press
Reference128 articles.
1. New developments in oxidative fermentation
2. Heat-induced chemical modification of grape must as related to its concentration during the production of traditional balsamic vinegar: a preliminary approach
3. Individual cells of Saccharomyces cerevisiae and Zygosaccharomyces bailii exhibit different short-term intracellular pH responses to acetic acid
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1. A set of plasmids carrying antibiotic resistance markers and Cre recombinase for genetic engineering of nonconventional yeast Zygosaccharomyces rouxii;Yeast;2019-09-11
2. Discrimination of some European vinegars with protected denomination of origin as a function of their amino acid and biogenic amine content;Journal of the Science of Food and Agriculture;2016-01-21
3. Evaluation of volatile aldehydes as discriminating parameters in quality vinegars with protected European geographical indication;Journal of the Science of Food and Agriculture;2014-11-10
4. Relationship Between Chemical Markers and Sensory Score of Traditional Balsamic Vinegars Using a Screening Approach Combined with Rapid Assessment Methods;Food Analytical Methods;2013-03-14
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