Microbial Production of Citric Acid by Solid State Fermentation of Kiwifruit Peel

Journal of Food Science

Volumn 52, Issue 1, 1987, Pages 226-227

  HANG, Y D ^a,b   LUH, B S ^a,b   WOODAMS, E E ^a,b  

^a Cornell Univ ^*  (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84985239996     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1987.tb14014.x     Document Type: Article

References (8)

1. Calorimetric methods for determination of sugars and related substances
2. Apple pomace: a potential substrate for citric acid production by Aspergillus niger
3. Grape pomace: a novel substrate for microbial reduction of citric acid
4. Solid state fermentations
5. Citric acid
6. Direct determination of citric acid in milk with an improved pyridine‐acetic anhydride method
7. Effect of sweetener types on quality and composition of canned kiwi nectars