Influence of Different Bacteria Inocula and Temperature Levels on the Chemical Composition and Antioxidant Activity of Prickly Pear Vinegar Produced by Surface Culture

This work intends to determine the effect on the aroma profile, phenolic content and antioxidant activity of prickly pear vinegars produced by the surface culture at two different fermentation temperatures and using different acetic acid bacteria (AAB) inocula. Prickly pear wine was fermented at two...

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Detalles Bibliográficos
Autores principales: Es-sbata, Ikram, Castro, Remedios, Carmona-Jiménez, Yolanda, Zouhair, Rachid, Durán-Guerrero, Enrique
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834249/
https://www.ncbi.nlm.nih.gov/pubmed/35159455
http://dx.doi.org/10.3390/foods11030303

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834249/
https://www.ncbi.nlm.nih.gov/pubmed/35159455
http://dx.doi.org/10.3390/foods11030303

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