Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages
Author:
Affiliation:
1. School of Food and Nutritional SciencesUniv. College Cork Cork T12 K8AF Ireland
2. Global Innovation & Technology CentreAnheuser‐Busch InBev nv/sa Leuven 3000 Belgium
3. APC Microbiome IrelandUniv. College Cork Cork T12 K8AF Ireland
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12440
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5. D-glucose dehydrogenase of Gluconobacter suboxydans: Solubilization,purification and characterization.
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