Fermentation in Food Chemistry
by Kate Graham
Fermentation is the chemical process that involve micro-organisms to break down complex organic substances generally in the absence of oxygen to generate alcohol and carbon dioxide. Humans have been exploiting fermentation for making bread, wine, beer, and many types of food.
Description from LibreTexts.
- Publisher
- College of Saint Benedict/Saint John's University
- Subjects
- Chemistry, Biological Chemistry
- Licence
- CC BY-NC 4.0, as LibreTexts states it. Non-commercial use only.
- Who can read
- Teens profiles and older, judged from its title and subjects