Organic production of vinegar from mango and papaya

The study describes the transformation of mangoes of the local variety "Assabonou" and papaya solo No.8 into alcohol and then into vinegar through the process of directed fermentation. Indeed, mango and papaya juices extracted from ripe fruits contained in vials are first subjected to an a...

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Detalles Bibliográficos
Autores principales: Bouatenin, Koffi Maïzan Jean‐Paul, Kouamé, Kohi Alfred, Gueu‐Kehi, Minkapieu Edwige, Djéni, N’Dédé Théodore, Djè, Koffi Marcellin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7802535/
https://www.ncbi.nlm.nih.gov/pubmed/33473283
http://dx.doi.org/10.1002/fsn3.1981

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7802535/
https://www.ncbi.nlm.nih.gov/pubmed/33473283
http://dx.doi.org/10.1002/fsn3.1981

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