Estamaran date vinegar: chemical and microbial dynamics during fermentation
Author:
Funder
Research and Technology Institute of Plant Production (RTIPP), Shahid Bahonar University of Kerman
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s42770-024-01354-6.pdf
Reference87 articles.
1. Hutkins RW (2018) Microbiology and technology of fermented foods. 2nd edition. Blackwell, London
2. Solieri L, Giudici P (2009) Vinegars of the World. Springer, Milan
3. Vilela A (2023) Microbial dynamics in Sour–Sweet Wine vinegar: impacts on chemical and sensory composition. Appl Sci 13:7366. https://doi.org/10.3390/app13137366
4. Campus M, Cauli E, Scano E et al (2017) Towards controlled fermentation of table olives: LAB starter driven process in an Automatic Pilot Processing Plant. Food Bioproc Tech 10:1063–1073. https://doi.org/10.1007/s11947-017-1882-7
5. Giraffa G (2004) Studying the dynamics of microbial populations during food fermentation. FEMS Microbiol Rev 28:251–260. https://doi.org/10.1016/j.femsre.2003.10.005
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