Production of prickly pear (Opuntia ficus-indica) vinegar in submerged culture using Acetobacter malorum and Gluconobacter oxydans: Study of volatile and polyphenolic composition
- Es-sbata, I.
- Castro, R.
- Durán-Guerrero, E.
- Zouhair, R.
- Astola, A.
Revista:
Journal of Food Composition and Analysis
ISSN: 0889-1575
Any de publicació: 2022
Volum: 112
Tipus: Article