Publication | Closed Access
In Vitro Thermal and Ethanol Adaptations to Improve Vinegar Fermentation at High Temperature of Komagataeibacter oboediens MSKU 3
22
Citations
45
References
2019
Year
Vinegar FermentationEngineeringFood FermentationIn Vitro FermentationBiochemical EngineeringMicrobial PhysiologyMicrobial EcologyEnvironmental MicrobiologyFood BioprocessingMicrobiologyMsku 3MedicineHigh Temperature
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