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Acetic Acid Fermentation
Weak hard liquors can become bitter on exposure to the air. this can be because of the conversion of the alcohol in ethanoic acid. ethanoic acid is created by chemical change numerous substrates (starchy answer, sugar solutions or alcoholic foodstuffs like wine or cider) with Acetobacter bacterium.
Related journals for Acetic Acid Fermentation
Fermentation Technology, Journal of Biotechnology & Biomaterials, Journal of Bioprocessing & Biotechniques, Journal of Bioterrorism & Biodefense, Molecular Biology, Journal of Phylogenetics & Evolutionary Biology, Journal of Molecular and Genetic Medicine, Chemical Sciences Journal, Biology and Medicine, Journal of Advanced Chemical Engineering