Influence of Different Bacteria Inocula and Temperature Levels on the Chemical Composition and Antioxidant Activity of Prickly Pear Vinegar Produced by Surface Culture
- Es-Sbata, I.
- Castro, R.
- Carmona-Jiménez, Y.
- Zouhair, R.
- Durán-Guerrero, E.
Zeitschrift:
Foods
ISSN: 2304-8158
Datum der Publikation: 2022
Ausgabe: 11
Nummer: 3
Art: Artikel