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Comparison of Cultivable Acetic Acid Bacterial Microbiota in Organic and Conventional Apple Cider Vinegar
Organic apple cider vinegar is produced from apples that go through very restricted treatment in orchard. During the first stage of the process, the sugars from apples are fermented by yeasts to cider. The produced ethanol is used as a substrate by acetic acid bacteria in a second separated bioproce...
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| Publicado no: | Food Technol Biotechnol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
University of Zagreb Faculty of Food Technology and Biotechnology
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5105631/ https://ncbi.nlm.nih.gov/pubmed/27904401 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.54.01.16.4082 |
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