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Fermentation in Food Chemistry (Graham)

  • Page ID
    306236
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    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.

    Thumbnail: The head on the top of a cold lager. (Unsplash License; YesMore Content via Unsplash)


    This page titled Fermentation in Food Chemistry (Graham) is shared under a CC BY-NC 4.0 license and was authored, remixed, and/or curated by Kate Graham.