TY  - GEN 
AU  - Luzón-Quintana, Luz María
AU  - Castro Mejías, Remedios
AU  - Durán Guerrero, Enrique
A4  - Química Analítica
PY  - 2021
SN  - 2304-8158
UR  - http://hdl.handle.net/10498/25037
AB  - The production of fruit vinegars as a way of making use of fruit by-products is an option widely used by the food industry, since surplus or second quality fruit can be used without compromising the quality of the final product. The acetic nature of...
LA  - eng
PB  - MDPI
KW  - vinegar
KW  - fruit
KW  - fermentation
KW  - acetic acid bacteria
KW  - submerged culture
KW  - surface culture
TI  - Biotechnological Processes in Fruit Vinegar Production
DO  - 10.3390/foods10050945
ER  -