Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberry

ISIDORO GARCÍA GARCÍA2026-01-292026-01-29201710.1111/1750-3841.136242-s2.0-85011850223https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/27853Food ScienceFood ScienceInfluence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberryresearch article