Instituto de Agroquímica y Tecnología de los Alimentos -ko ikertzaileekin lankidetzan egindako argitalpenak (4)

2013

  1. Analysis of acetic acid bacteria by different culture-independent techniques in a controlled superficial acetification

    Annals of Microbiology, Vol. 63, Núm. 1, pp. 393-398

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. Identification and quantification of acetic acid bacteria in wine and vinegar by TaqMan-MGB probes

    Food Microbiology, Vol. 27, Núm. 2, pp. 257-265

2009

  1. Effect of wood type and thickness on acetification kinetics in traditional vinegar production

    International Journal of Wine Research, Vol. 1, Núm. 1, pp. 155-160