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Organic production of vinegar from mango and papaya
The study describes the transformation of mangoes of the local variety "Assabonou" and papaya solo No.8 into alcohol and then into vinegar through the process of directed fermentation. Indeed, mango and papaya juices extracted from ripe fruits contained in vials are first subjected to an a...
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| Publicado en: | Food Sci Nutr |
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| Autores principales: | , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7802535/ https://ncbi.nlm.nih.gov/pubmed/33473283 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1981 |
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