Aprovechamiento de la mora de descarte del recinto Guantug Cruz en la obtención de ácido acético mediante fermentación anaerobia facultativa
Vinegar is the product of the alcoholic and acetic fermentation of a wide diversity of glucose substrates, such as blackberry and its by-products. To obtain vinegar, biochemical and microbiological processes are involved, where microorganisms such as Acetobacter aceti is one of those that convert et...
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| Format: | bachelorThesis |
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2025
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| Online Access: | https://dspace.ueb.edu.ec/handle/123456789/8508 |
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