Influence of Different Bacteria Inocula and Temperature Levels on the Chemical Composition and Antioxidant Activity of Prickly Pear Vinegar Produced by Surface Culture

1. Es-Sbata, I.
2. Castro, R.
3. Carmona-Jiménez, Y.
4. Zouhair, R.
5. Durán-Guerrero, E.

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lock_openFull text externo lock_openRODIN handle

DOI: 10.3390/FOODS11030303 GOOGLE SCHOLAR lock_openOpen access editor HANDLE: https://hdl.handle.net/10498/26557

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Data source: Scopus