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Aroma profile of pilot plant-scale produced fruit vinegar using a thermotolerant Acetobacter pasteurianus strain isolated from Moroccan cactus
Submitted: 22 January 2018
Accepted: 13 April 2018
Published: 6 June 2018
Accepted: 13 April 2018
Abstract Views: 3644
PDF: 1300
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Supporting Agencies
Belgian Development Agency (BTC-CTB)How to Cite
Mounir, M., Fauconnier, M.-L., Afechtal, M., Thonart, P., Alaoui, M. I., & Delvigne, F. (2018). Aroma profile of pilot plant-scale produced fruit vinegar using a thermotolerant Acetobacter pasteurianus strain isolated from Moroccan cactus. Acetic Acid Bacteria, 7(1). https://doi.org/10.4081/aab.2018.7312
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