Keivan Beheshti Maal and  Rasoul Shafiei and  Noushin Kabiri,  Production of Apricot Vinegar Using an Isolated Acetobacter Strain from Iranian Apricot.   journal   = {International Journal of Nutrition and Food Engineering}, [online]. World Academy of Science, Engineering and Technology.
    November 2010, vol. 47(11). 810 - 813
    [viewed 24 April 2024]. Available from: https://publications.waset.org/pdf/12955.