Organic production of vinegar from mango and papaya

Organic production of vinegar from mango and papaya

Abstract The study describes the transformation of mangoes of the local variety "Assabonou" and papaya solo No.8 into alcohol and then into vinegar through the process of directed fermentation. Indeed, mango and papaya juices extracted from ripe fruits contained in vials are first subjecte...

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Bibliographic Details
Main Authors: Koffi Maïzan Jean‐Paul Bouatenin, Kohi Alfred Kouamé, Minkapieu Edwige Gueu‐Kehi, N’Dédé Théodore Djéni, Koffi Marcellin Djè
Format: Article
Language:English
Published: Wiley 2021-01-01
Series:Food Science & Nutrition
Subjects:
acetic fermentation
alcoholic fermentation
mango
papaya
production
vinegar
Online Access:https://doi.org/10.1002/fsn3.1981

Internet

https://doi.org/10.1002/fsn3.1981

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