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  Aroma profile of pilot plant-scale produced fruit vinegar using a thermotolerant Acetobacter pasteurianus strain isolated from Moroccan cactus

  Majid Mounir, Marie-Laure Fauconnier, Mohamed Afechtal, Philippe Thonart, Mustapha Ismaili Alaoui, Frank Delvigne

  06-06-2018

  Published: 6 June 2018

  3595

  PDF: 1296
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  Cheese whey recycling in traditional dairy food chain: effects of vinegar from whey in dairy cow nutrition

  Giuseppe Lustrato, Elisabetta Salimei, Gabriele Alfano, Claudia Belli, Francesco Fantuz, Luigi Grazia, Giancarlo Ranalli

  e8

  26-02-2013

  Published: 26 February 2013

  4207

  PDF: 2607
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  Fermentation strategy to produce high gluconate vinegar

  Paolo Giudici, Luciana De Vero, Maria Gullo, Lisa Solieri, Federico Lemmetti

  25-11-2016

  Published: 25 November 2016

  4625

  PDF: 1152