TY  - GEN 
AU  - Es-sbata, Ikram
AU  - Castro Mejías, Remedios
AU  - Durán Guerrero, Enrique
AU  - Zouhair, Rachid
AU  - Astola González, Antonio
A4  - Biomedicina, Biotecnología y Salud Pública
A4  - Química Analítica
PY  - 2022
SN  - 0889-1575
UR  - http://hdl.handle.net/10498/27295
AB  - Prickly pear (Opuntia ficus-indica (L). Mill.) vinegar has been produced by submerged culture using scale laboratory
fermenters at three acetification temperatures (30 ◦C, 37 ◦C, and 40 ◦C). Pure thermotolerant Acetic Acid
Bacteria (AAB) which had...
LA  - eng
PB  - ELSEVIER
KW  - Prickly pear
KW  - Vinegar
KW  - Submerged culture
KW  - Thermotolerant bacteria
KW  - Volatile compounds
KW  - Polyphenolic compounds
TI  - Production of prickly pear (Opuntia ficus-indica) vinegar in submerged culture using Acetobacter malorum and Gluconobacter oxydans: Study of volatile and polyphenolic composition
DO  - 10.1016/j.jfca.2022.104699
ER  -