Feasibility of Using Corncob as the Substrate for Natural Vinegar Fermentation with Physicochemical Changes during the Acetification Process

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
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"Feasibility of Using Corncob as the Substrate for Natural Vinegar Fermentation with Physicochemical Changes during the Acetification Process"
written by Kaustav Chakraborty, Joyjit Saha, Utpal Raychaudhuri, Runu Chakraborty,
published by Food and Nutrition Sciences, Vol.6 No.10, 2015

has been cited by the following article(s):

[1]	Bioconversion of Agricultural and Food Wastes to Vinegar
	2023

[2]	Influence of Saccharomyces cerevisiae strains on fermentation of Monascus vinegar from rice pasta by-product.
	… Food Research Journal, 2022

[1]	Updates on Fermentation [Working Title] 2023 DOI:10.5772/intechopen.109546

[2]	Sustainable Agriculture Reviews 60 Sustainable Agriculture Reviews, 2023 DOI:10.1007/978-3-031-24181-9_16

[3]	Influence of Saccharomyces cerevisiae strains on fermentation of Monascus vinegar from rice pasta by-product International Food Research Journal, 2022 DOI:10.47836/ifrj.29.6.15

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