Vinegar production from Citrus bergamia by-products and preservation of bioactive compounds
Leonardo Di Donna, Lucia Bartella, Luciana De Vero, Maria Gullo, Angelo Maria Giuffrè, Clotilde Zappia, Marco Capocasale, Marco Poiana, Silvia D’Urso, Andrea Caridi
Topics & Concepts
Food scienceFermentationBioconversionChemistryPolyphenolOrganic chemistryAntioxidantMicrobial Metabolism and ApplicationsFungal Biology and ApplicationsPlant biochemistry and biosynthesis