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. 2016 Mar;54(1):113–119. doi: 10.17113/ftb.54.01.16.4082

Fig. 1.

Fig. 1

Concentration of acetic acid and volume fraction of ethanol during the oxidation cycle of: a) industrial organic apple cider vinegar production, and b) the industrial conventional apple cider vinegar production. The numbers correspond to the sampling points of the microbial cultures