Published in
Wiley, Journal of the Science of Food and Agriculture, 15(90), p. 2675-2681, 2010
DOI: 10.1002/jsfa.4139
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Relationship between changes in the total concentration of acetic acid bacteria and major volatile compounds during the acetic acid fermentation of white wine
Journal article published in 2010 by
Silvia Baena-Ruano,
Inés M. Santos-Dueñas,
Juan C. Mauricio,
Isidoro García-García 
This paper was not found in any repository, but could be made available legally by the author.
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