Exploring Microbial Dynamics: The Interaction Between Yeasts and Acetic Acid Bacteria in Port Wine Vinegar and Its Implications on Chemical Composition and Sensory Acceptance

AuthID
 P-016-YAZ
2
Author(s)
Mota, J
·
Tipo de Documento
Review
Year published
2024
Publicado
in FERMENTATION-BASEL, ISSN: 2311-5637
Volume: 10, Número: 8
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85202616536
Wos: WOS:001305350600001
Source Identifiers
ISSN: 2311-5637
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