Enojezični primeri (nepregledani od uredništva PONS)
angleščina
The physicochemical and biological properties of sophorolipids are significantly influenced by the distribution of the lactone vs. acidic forms produced in the fermentative broth.
When a usual wine bottle is opened and the wine is exposed to oxygen, a fermentative process will transform the alcohol into acetic acid resulting in wine vinegar.
