Effect of biological ageing of wine on its nitrogen composition for producing high quality vinegar

ISIDORO GARCÍA GARCÍAINÉS MARÍA SANTOS DUEÑASJUAN CARLOS GARCÍA MAURICIOMARÍA TERESA GARCÍA MARTÍNEZ2026-01-292026-01-29201410.1016/j.fbp.2013.07.0052-s2.0-84903694649https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/25182BiochemistryBiotechnologyChemical Engineering (all)Food ScienceEffect of biological ageing of wine on its nitrogen composition for producing high quality vinegarresearch article