Work

Production of tea vinegar by batch and semicontinuous fermentation

Year: 2010

Type: article

Source: Journal of Food Science and Technology

DOI: 10.1007/s13197-010-0143-9

Authors: Pardeep Kaur, G. S. Kocher, R. P. Phutela

Institution: Punjab Agricultural University

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Responsible consumption and production

Open Access status: bronze

Funder: U.S. Department of Agriculture

OpenAlex ID: W1996099734

FWCI: 1.517

Cites: 15

Cited by: 19

Related to: 10