Improvement of the lactic acid fermentation of capers through an experimental factorial design (Capparis spinosa L)
The study of the caper fermentation process through an experiment factorial plan allows us to determine a function ƒ such that (Y= ƒ(X1, X2, …, Xn)) existing between magnitude Y which is the decrease of pH (called response), and variables Xi , which are brine, lactic acid, citric acid and lactic fer...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2010-12-01
|
| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1050 |