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Acetic Acid Bacteria and the Production and Quality of Wine Vinegar

The production of vinegar depends on an oxidation process that is mainly performed by acetic acid bacteria. Despite the different methods of vinegar production (more or less designated as either “fast” or “traditional”), the use of pure starter cultures remains far from being a reality. Uncontrolled...

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Detalhes bibliográficos
Main Authors: Mas, Albert, Torija, María Jesús, García-Parrilla, María del Carmen, Troncoso, Ana María
Formato: Artigo
Idioma:Inglês
Publicado em: Hindawi Publishing Corporation 2014
Assuntos:
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC3918346/
https://ncbi.nlm.nih.gov/pubmed/24574887
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2014/394671
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