TY  - GEN 
AU  - Cejudo Bastante, Cristina
AU  - Durán Guerrero, Enrique
AU  - Castro Mejías, Remedios
AU  - García Barroso, Carmelo
A4  - Ingeniería Química y Tecnología de Alimentos
A4  - Química Analítica
PY  - 2017
SN  - 1097-0010
SN  - 0022-5142
UR  - http://hdl.handle.net/10498/30194
AB  - BACKGROUND
The two main acetification methodologies generally employed in the production of vinegar (surface and submerged cultures) were studied and compared for the production of orange vinegar. Polyphenols (UPLC/DAD) and volatiles compounds...
LA  - eng
PB  - Wiley
TI  - Comparative Study of Submerged and Surface Culture Acetification Process for Orange Vinegar
DO  - 10.1002/jsfa.8554
ER  -