Studies on utilization of astringent Japanese persimmon cv. "Sanja". Part III. Changes in the composition of persimmon vinegar induced by Acetobacter sp. isolated from "Sanja" persimmon fruits during the fermentation.

The file will be sent to you via the Telegram messenger. It may take up to 1-5 minutes before you receive it.

Note: Make sure you have linked your account to Z-Library Telegram bot.

The file will be sent to your Kindle account. It may take up to 1–5 minutes before you receive it.

Please note: you need to verify every book you want to send to your Kindle. Check your mailbox for the verification email from Amazon Kindle.