HIGHLIGHTS
- who: Luz Maru00eda Luzu00f3n-Quintana and colleagues from the Excellence (ceiA3), University of Cadiz, Campus Universitario de Puerto Real, s/n, Puerto Real, Cadiz have published the article: Biotechnological Processes in Fruit Vinegar Production, in the Journal: Foods 2021, 10, 945. of /2021/
- what: The production of fruit vinegars is one of the most commonly used options as an alternative for the exploitation of existing fruit surpluses, thus reducing the economic and environmental impact generated by the fruit industry.
- how: In this study the contents of sweet and umami free amino_acids were higher . . .
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