Thermotolerant acetic acid bacteria in the production of a red wine vinegar by surface culture at different temperatures: volatile and polyphenolic composition
Chanivet, Marina, Es-sbata, Ikram, Astola, Antonio, Durán-Guerrero, Enrique, Castro, Remedios
Published in European food research & technology (22.05.2024)
Published in European food research & technology (22.05.2024)
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Journal Article
Suitability of alternative wood types other than American oak wood for the ageing of Sherry vinegar
Chanivet, Marina, Durán-Guerrero, Enrique, Barroso, Carmelo G., Castro, Remedios
Published in Food chemistry (30.06.2020)
Published in Food chemistry (30.06.2020)
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Journal Article
Application of accelerating energies to the maceration of sherry vinegar with citrus fruits
Chanivet, Marina, Durán‐Guerrero, Enrique, Rodríguez‐Dodero, María del Carmen, Barroso, Carmelo G, Castro, Remedios
Published in Journal of the science of food and agriculture (01.04.2021)
Published in Journal of the science of food and agriculture (01.04.2021)
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Journal Article