Erratum: Blackberry Vinegar Produced By Successive Acetification Cycles: Production, Characterization And Bioactivity Parameters
Saved in:
Format: | Digital revista |
---|---|
Language: | English |
Published: |
Instituto de Tecnologia do Paraná - Tecpar
2016
|
Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132016000300905 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Blackberry Vinegar Produced By Successive Acetification Cycles: Production, Characterization And Bioactivity Parameters
by: Cunha,Mário Antônio Alves da, et al.
Published: (2016) -
Optimization and characterization of vinegar produced from rice bran
by: PAZUCH,Catiussa Maiara, et al.
Published: (2020) -
Bioactive compounds and antioxidant activity analysis during orange vinegar production
by: DAVIES,Cristina Verónica, et al.
Published: (2017) -
Bioactive compounds, bromatological and mineral characterization of blackberries in a subtropical region
by: Rotili,Maria Cristina Copello, et al.
Published: (2022) -
PRODUCTION OF ginger vinegar
by: Leonel,Magali, et al.
Published: (2015)