TY  - GEN 
AU  - Ben Hammouda, Mouna
AU  - Es-sbata, Ikram
AU  - Azabou, Samia
AU  - García Moreno, María de Valme
AU  - Castro Mejías, Remedios
A4  - Química Analítica
PY  - 2025
SN  - 1365-2621
SN  - 0950-5423
UR  - http://hdl.handle.net/10498/39164
AB  - The traditional production method for high-quality vinegars involves their ageing in oak casks, a rather costly, and time consuming process. Two different accelerated-ageing techniques, traditional stirring (TS) and ultrasound (US), in the presence of...
LA  - eng
PB  - Oxford University Press
KW  - prickly pear vinegar
KW  - accelerated ageing
KW  - polyphenolic compounds
KW  - volatile compounds
KW  - oak chips
TI  - Suitability of oak wood chips and ultrasound for the production of prickly pear vinegar: Colour, antioxidant activity, polyphenols, and volatile compounds
DO  - 10.1093/IJFOOD/VVAF186
ER  -