Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar

1. Cejudo-Bastante, M.J.
2. Rodríguez Dodero, M.C.
3. Durán Guerrero, E.
4. Castro Mejías, R.
5. Natera Marín, R.
6. García Barroso, C.