Determination of ethanol and acetic acid content in local brands of apple vinegar: gas chromatography test for halal requirements
Apple vinegar is commonly made from fermented apple juice, which involves two consecutive stages of fermentation: alcoholic and acetic acid fermentation. Both Saccharomyces cerevisiae and Acetobacter acetii are involved in fermentation. Apple vinegar has various benefits, such as stabilizing blood p...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universitas Airlangga
2024-12-01
|
| Series: | Journal of Halal Product and Research |
| Online Access: | https://e-journal.unair.ac.id/JHPR/article/view/59453 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|