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.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2022

Alea: 11

Zenbakia: 3

Mota: Artikulua

DOI: 10.3390/FOODS11030303 GOOGLE SCHOLAR lock_openSarbide irekia editor HANDLE: https://hdl.handle.net/10498/26557
RODIN. Repositorio Institucional UCA.: lock_openSarbide irekia Handle
Datuen iturria: Scopus