Microbial technologies for acetic acid production using fruit waste-Reference-Cited by-同舟云学术

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Microbial technologies for acetic acid production using fruit waste

Published:2022 Issue: Volume: Page:157-178
ISSN:
Container-title:Microbial Resource Technologies for Sustainable Development
language:
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Author:

Tripathi Neha Mani,Prinsi ,Sharma Deepansh^ORCID,Ranga Poonam,Aseri Gajender Kumar,Singh Deepti

Publisher

Elsevier

Reference88 articles.

1. Characterisation of solid and liquid pineapple waste;Abdullah;Reaktor,2008

2. Biochemical and molecular characterization of food contaminating bacteria isolates from food stall vegetables;Alatawi;Br. Microbiol. Res. J.,2015

3. Environmental impact of Sagrantino and Grechetto grapes cultivation for wine and vinegar production in central Italy;Bartocci;J. Clean. Prod.,2017

4. An overview on the biological production of vinegar;Bhat;Int. J. Fermented Foods,2014

5. Changes of volatile compounds in wine vinegars during their elaboration in barrels made from different woods;Callejón;Food Chem.,2010

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