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.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2022

Ausgabe: 11

Nummer: 3

Art: Artikel

DOI: 10.3390/FOODS11030303 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus