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	1.	Relationship between changes in the total concentration of acetic acid bacteria and major volatile compounds during the acetic acid fermentation of white wine. [electronic resource] by Baena-Ruano, Silvia Santos-Dueñas, Inés M Mauricio, Juan C García-García, Isidoro Producer: 20110427 In: Journal of the science of food and agriculture vol. 90 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberry. [electronic resource] by Hornedo-Ortega, Ruth Álvarez-Fernández, M Antonia Cerezo, Ana B Garcia-Garcia, Isidoro Troncoso, Ana M Garcia-Parrilla, M Carmen Producer: 20170502 In: Journal of food science vol. 82 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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