TY  - GEN 
AU  - Es-sbata, Ikram
AU  - Castro Mejías, Remedios
AU  - Carmona Jiménez, Yolanda
AU  - Zouhair, Rachid
AU  - Durán Guerrero, Enrique
A4  - Química Analítica
PY  - 2022
SN  - 2304-8158
UR  - http://hdl.handle.net/10498/26557
AB  - 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...
LA  - eng
PB  - MDPI
KW  - prickly pear
KW  - vinegar
KW  - fermentation
KW  - thermotolerant bacteria
KW  - volatile compounds
KW  - polyphenolic compounds
TI  - Influence of Different Bacteria Inocula and Temperature Levels on the Chemical Composition and Antioxidant Activity of Prickly Pear Vinegar Produced by Surface Culture
DO  - 10.3390/foods11030303
ER  -