Ana Belén Cerezo López-rekin lankidetzan egindako argitalpenak (4)

2010

  1. Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production

    International Journal of Food Microbiology, Vol. 141, Núm. 1-2, pp. 56-62

  2. Effect of wood on the phenolic profile and sensory properties of wine vinegars during ageing

    Journal of Food Composition and Analysis, Vol. 23, Núm. 2, pp. 175-184

  3. Technological process for production of persimmon and strawberry vinegars

    International Journal of Wine Research, Vol. 2, Núm. 1, pp. 55-61

2008

  1. The phenolic composition of red wine vinegar produced in barrels made from different woods

    Food Chemistry, Vol. 109, Núm. 3, pp. 606-615