Response Surface Methodology as an Approach for Optimization of Vinegar Fermentation Conditions Using Three Different Thermotolerant Acetic Acid Bacteria-Reference-Cited by-同舟云学术

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Response Surface Methodology as an Approach for Optimization of Vinegar Fermentation Conditions Using Three Different Thermotolerant Acetic Acid Bacteria

Published:2023 Issue:07 Volume:14 Page:638-656
ISSN:2157-944X
Container-title:Food and Nutrition Sciences
language:
Short-container-title:FNS

Author:

Kourouma Mariama Ciré,Mbengue Malick,Thioye Abdoulaye,Kane Coumba Touré

Publisher

Scientific Research Publishing, Inc.

Subject

General Medicine

Reference45 articles.

1. IMARC (2023) Vinegar Market Size, Global Industry Overview, Key Players, Trends, Analysis, Latest Insights and Business Opportunities 2027. Digital Journal. https://www.digitaljournal.com/pr/vinegar-market-size-global-industry-overview-key-players-trends-analysis-latest-insights-and-business-opportunities-by-2027

2. Vinegar: A functional ingredient for human health

3. Vinegar Engineering: a Bioprocess Perspective

4. Optimization and characterization of vinegar produced from rice bran

5. The production of wine vinegar using different types of acetic acid bacteria

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