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

BACKGROUND: In several countries, the cactus plant (Opuntia ficus‐indica (L). Mill.) has received renewed attention because of its ecological, socio‐economic and environmental role. In this study, prickly pear vinegar was produced employing two types of acetification processes: surface and submerged...

Descripción completa

Detalles Bibliográficos
Autores principales: Es‐sbata, Ikram, Castro, Remedios, Zouhair, Rachid, Durán‐Guerrero, Enrique
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley & Sons, Ltd. 2022
Materias:
Research Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9804814/
https://www.ncbi.nlm.nih.gov/pubmed/35866440
http://dx.doi.org/10.1002/jsfa.12138

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9804814/
https://www.ncbi.nlm.nih.gov/pubmed/35866440
http://dx.doi.org/10.1002/jsfa.12138

Ejemplares similares