Optimization of Vinegar Production from Nipa (Nypa fruticans Wurmb.) Sap Using Surface Culture Fermentation Process
Background and objective: Sap from nipa mangrove palms is rich in nutrition and chemical components. Currently, sap is used for production of fresh juice, syrup, molasses, alcohol and traditional vinegar. The aim of this study was to enhance nutritional values of nipa sap in highquality vinegar usin...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Shahid Behehsti University of Medical Sciences
2019-07-01
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| Series: | Applied Food Biotechnology |
| Subjects: | |
| Online Access: | http://journals.sbmu.ac.ir/afb/article/view/24653 |