Acetic Acid Bacteria and the Production and Quality of Wine Vinegar

dc.creator	García Parrilla, María del Carmen
dc.creator	Troncoso González, Ana María
dc.creator	Mas, Albert
dc.creator	Torija Martínez, María Jesús
dc.date.accessioned	2015-06-26T07:33:49Z
dc.date.available	2015-06-26T07:33:49Z
dc.date.issued	2014
dc.identifier.issn	1537-744X
dc.identifier.other	http://downloads.hindawi.com/journals/tswj/2014/394671.pdf
dc.identifier.uri	http://hdl.handle.net/11441/26093
dc.format	application/pdf
dc.language.iso	eng
dc.relation.ispartof	The Scientific World Journal, 2014
dc.rights	Atribución-NoComercial-SinDerivadas 4.0 España
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0
dc.title	Acetic Acid Bacteria and the Production and Quality of Wine Vinegar
dc.type	info:eu-repo/semantics/article
dcterms.identifier	https://ror.org/03yxnpp24
dc.rights.accessRights	info:eu-repo/semantics/openAccess
dc.contributor.affiliation	Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
dc.relation.publisherversion	http://downloads.hindawi.com/journals/tswj/2014/394671.pdf
dc.identifier.idus	https://idus.us.es/xmlui/handle/11441/26093

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