Vinegar production from corinthian currants finishing side-stream: Development and comparison of methods based on immobilized acetic acid bacteria

Citation:

Plioni I, Bekatorou A, Terpou A, Mallouchos A, Plessas S, Koutinas AA, Katechaki E. Vinegar production from corinthian currants finishing side-stream: Development and comparison of methods based on immobilized acetic acid bacteria. FoodsFoods. 2021;10.

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Cited By :6Export Date: 10 May 2023

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National and Kapodistrian University of Athens
School of Agricultural Development, Nutrition & Sustainability
Department of Agricultural Development, Agri-Food, and Natural Resources Management,
(+30) 22280-99525
Evripos campous
Psachna Evia, ZipCode 34400
aterpou@agro.uoa.gr

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Antonia Terpou

Assistant Professor, Agricultural Development, Agrofood and Management of Natural Resources

Vinegar production from corinthian currants finishing side-stream: Development and comparison of methods based on immobilized acetic acid bacteria

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