Characterisation of Diospyros kaki (persimmon) vinegars produced with different microorganisms-Reference-Cited by-同舟云学术

Characterisation of Diospyros kaki (persimmon) vinegars produced with different microorganisms

Published:2023-10 Issue: Volume:55 Page:102987
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Bordiga Matteo,Guzzon Raffaele^ORCID,Manfredi Marcello,Barberis Elettra,Grasso Simona,Benítez-González Ana M.^ORCID,Meléndez Martínez Antonio J.^ORCID,Travaglia Fabiano^ORCID,Arlorio Marco,Coisson Jean Daniel

Funder

Regione Piemonte

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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