Control de calidad de los vinagres comercializados en Manaus

Autor: Souza, Nistefanny Santana de, Pereira, Layla Talissa Tundis, Souza, Gabriel Oliveira de

Publikováno v: Research, Society and Development; Vol. 10 No. 15; e146101523054
Research, Society and Development; Vol. 10 Núm. 15; e146101523054
Research, Society and Development; v. 10 n. 15; e146101523054
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Vinegar is characterized as a dilute solution based on acetic acid, established by two processes: alcoholic fermentation, when sugar is changed to ethanol; and fermentative oxidation, converting alcohol into acetic acid. Thus, throughout history, it

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::c345a182a0480fa5c6b9663ce42dd789
https://rsdjournal.org/index.php/rsd/article/view/23054