Acidification During Fermentation
Acidification During Fermentation is a biochemical process in fruit fermentation whereby the metabolic activity of microorganisms lowers the pH of the substrate through the production of organic acids, distinguishing it from other fermentation-related transformations by its specific contribution to acidity development.
273
Publications
12.6K
Citations
1.1K
Authors
352
Institutions
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2017–2026
78
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273
Biotechnological production of citric acid
Belén Max, José Manuel Salgado, Noelia Rodríguez et al. · Brazilian Journal of Microbiology · 2010 · 305 citations · Full text
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Czech Academy of Sciences, Institute of Microbiology, Czechia
4 publications · 146 citations
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Jiangnan University
Wuxi, China
7 h-index
36 publications
1.1K citations
State Key Laboratory of Pollution Control and Resource Reuse
Nanjing, China
5 h-index
19 publications
594 citations

Czech Academy of Sciences
Prague, Czechia
5 h-index
10 publications
321 citations
Tongji University
Shanghai, China
5 h-index
19 publications
594 citations
China Agricultural University
Beijing, China
5 h-index
19 publications
412 citations
Universidade Federal de São Carlos
São Carlos, Brazil
4 h-index
8 publications
257 citations
Czech Academy of Sciences, Institute of Microbiology
Prague, Czechia
4 h-index
5 publications
223 citations

Universidad de Jaén
Jaén, Spain
4 h-index
16 publications
715 citations
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28 publications · 1.4K citations
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15 publications · 836 citations
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BEJ · 8 publications · 427 citations
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6 publications · 513 citations
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6 publications · 177 citations
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