Acetic acid (vinegar), a sour liquid, is a traditional double-fermented product produced from various agricultural origins using yeast and acetic acid bacteria. From the ancient era to the modern era, vinegar has been a rich source of vitamin B1, riboflavin, and...
CITATION STYLE
Gohil, K., Chandarana, K. A., Chandwani, S., Jawahar, G., & Amaresan, N. (2022). Production, Cost Analysis, and Marketing of Acetic Acid (Vinegar) (pp. 93–115). https://doi.org/10.1007/978-981-19-6664-4_8
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