HIGHLIGHTS
- who: Elsa Cantadori et al. from the Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy have published the paper: Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages, in the Journal: Foods 2022, 11, 1972. of /2022/
- what: The feasibility of efficient alcoholic fermentation of date juice is well documented by several studies in which it was intended as single fermentation for obtaining date palm wine and, as the first biological step for obtaining acetic products, such as vinegars.
SUMMARY
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