Effect of the type of acetic fermentation process on the chemical composition of prickly pear vinegar (Opuntia ficus-indica)

  1. Es-sbata, I.
  2. Castro, R.
  3. Zouhair, R.
  4. Durán-Guerrero, E.
Aldizkaria:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010,  0022-5142

Argitalpen urtea: 2023

Alea: 103

Zenbakia: 1

Orrialdeak: 264-272

Mota: Artikulua

DOI: 10.1002/JSFA.12138 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus