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Vinegar from Anacardium othonianum Rizzini using submerged ..:
da Rocha Neves, Glenda A
;
Machado, Adriana R
;
Santana, Jeisa F
...
Journal of the Science of Food and Agriculture. 101 (2020) 7 - p. 2855-2862 , 2020
Link:
https://doi.org/10.1002/jsfa.10916
RT Journal T1 <Title>Vinegar from Anacardium othonianum Rizzini using submerged fermentation</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_jsfa.10916&Exemplar=1&LAN=DE A1 da Rocha Neves, Glenda A A1 Machado, Adriana R A1 Santana, Jeisa F A1 da Costa, Dayane C A1 Antoniosi Filho, Nelson R A1 Viana, Leticia F A1 Silva, Fabiano G A1 Spinosa, Wilma A A1 Soares Junior, Manoel S A1 Caliari, Márcio PB Wiley YR 2020 SN 0022-5142 SN 1097-0010 JF Journal of the Science of Food and Agriculture VO 101 IS 7 SP 2855 OP 2862 LK http://dx.doi.org/https://doi.org/10.1002/jsfa.10916 DO https://doi.org/10.1002/jsfa.10916 SF ELIB - SuUB Bremen
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