Published in
Springer (part of Springer Nature), European Food Research and Technology, 3(241), p. 367-376
DOI: 10.1007/s00217-015-2468-0
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Relationship between sugar content, total acidity, and crystal by-products in the making of Traditional Balsamic Vinegar of Modena
Journal article published in 2015 by
Chiara Elmi 
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