Investigation of phenolic and volatile compounds changes during vinegar production using spontaneous fermentation of different prickly pear (Opuntia ficus-indica)-based matrices
- Ben Hammouda, M.
- Azabou, S.
- Durán-Guerrero, E.
- Attia, H.
- Castro, R.
Revista:
Journal of Food Composition and Analysis
ISSN: 0889-1575
Ano de publicación: 2024
Volume: 126
Tipo: Artigo
