Physicochemical Characterization and Volatile Compounds of Vinegar and Wine Produced from Banana Pulp

A considerable part of world banana production is discarded due to excessive handling and inadequate storage during and after harvest. Nevertheless, these residues can be used for industrial purposes, such as production of fermented beverages, since its pulp is rich in carbohydrates. In this study, the kinetic of acetic fermentation process using banana pulp by-products…
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September 18, 2020 0