Back
Feasibility of Using Corncob as the Substrate for Natural Vinegar Fermentation with Physicochemical Changes during the Acetification Process
Kaustav Chakraborty, Joyjit Saha, Utpal Raychaudhuri, Runu Chakraborty
Food Nutr. Sci. Vol.6 No.10, July 31, 2015  DOI: 10.4236/fns.2015.610097
       (PDF  822K)     HTML      XML
Effect of Salacca Vinegar Var. Suwaru on Lipid Profile Diabetic Rats
Elok Zubaidah, Desta Yossy Ichromasari, Oty Kiki Mandasari
Food Nutr. Sci. Vol.5 No.9, March 31, 2014  DOI: 10.4236/fns.2014.59084
       (PDF  283K)     HTML     
Lipid Peroxidation and Some Antioxidant Enzymes Evaluation in Apple Cider Vinegar (ACV) Treated Male and Female Wistar Rats Exposed to Chronic Restraint Stress
R. A. Abdulrauf, F. A. Dawud, N. S. Emmanuel, H. D. Muhammad, A. S. Dange, B. A. David, A. E. Ogweje, A. U. Alexander, M. Yahuza
Adv. Enzyme Res. Vol.6 No.3, September 14, 2018  DOI: 10.4236/aer.2018.63003
       (PDF  307K)     HTML      XML
Screening of Acetic Acid Producing Microorganisms from Decomposed Fruits for Vinegar Production
Farzana Diba, Fahmida Alam, Ali Azam Talukder
Adv. Microbiol. Vol.5 No.5, May 07, 2015  DOI: 10.4236/aim.2015.55028
       (PDF  640K)     HTML      XML
Removal of Nickel (II) and Cobalt (II) from Wastewater Using Vinegar-Treated Eggshell Waste Biomass
Morlu Stevens, Bareki Batlokwa
J. Water Resour. Prot. Vol.9 No.8, July 03, 2017  DOI: 10.4236/jwarp.2017.98062
       (PDF  1273K)     HTML      XML
 
 
Top