ÁLVAREZ-CÁLIZ, C.; SANTOS-DUEÑAS, I. M.; CAÑETE-RODRÍGUEZ, A. M.; GARCÍA-MARTÍNEZ, T.; MAURICIO, J. C.; GARCÍA-GARCÍA, I. Free amino acids, urea and ammonium ion contents for submerged wine vinegar production: influence of loading rate and air-flow rate. Acetic Acid Bacteria, [S. l.], v. 1, n. 1, p. e1, 2012. DOI: 10.4081/aab.2012.e1. Disponível em: https://www.pagepressjournals.org/aab/article/view/aab.2012.e1. Acesso em: 21 nov. 2024.