Fermentation is a metabolic process in which an organism converts a carbohydrate, such as starch or a sugar, into an alcohol or an acid, Fermentation is also used more broadly to refer to the bulk growth of microorganisms on a growth medium, often with the goal of producing a specific chemical product. Fermentation is a natural process used to produce wine, beer, yogurt and other products.
Related Journals to Fermentation
Journal of Chemical Technology and Biotechnology, Journal of Microbiological Methods, Molecular Nutrition & Food Research, European Journal of Clinical Nutrition, Journal of Agricultural & Food Information, Annals of Microbiology, BMC Microbiology, Journal of Fish Biology, Food Manufacturing Efficiency, Food Quality and Preference, Food Science and Technology Research, Journal of Nutritional Biochemistry
All Published work is licensed under a Creative Commons Attribution 4.0 International License
Copyright © 2019 All rights reserved. iMedPub LTD Last revised : October 13, 2019