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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)
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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)
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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)
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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)
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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)
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