Kinetic Modeling of Mead Production
Author:
Affiliation:
1. Department of Applied Chemistry and Systems of Production, University of Cuenca, Cuenca, Ecuador
2. Xerira Research Institute, University of Santander, Bucaramanga, Colombia
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1080/03610470.2023.2228190
Reference53 articles.
1. Mead fermentation parameters: Optimization by response surface methodology
2. Synthesis and characterization of mead: from the past to the future and development of a new fermentative route
3. Solieri, L.; Giudici, P. Vinegars of the World. 2009, 1–297.
4. Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum
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2. Kinetic Evaluation of the Production of Mead from a Non-Saccharomyces Strain;Foods;2024-06-20
3. Sugar consumption profiles in mead production using accessible control analysis;Kuwait Journal of Science;2024-04
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