Ghabbour, I.; El Aboui, F.Z.; Bentouhami, N.E.; Ghabbour, N.; Khabbach, A.; Abouloifa, H.; Asehraou, A.; Louahlia, S.; Hammani, K.
Sustainable Use of Cultivated and Wild Capers in Morocco: A Comparative Study of Physicochemical, Microbiological, and Functional Properties During the Natural Fermentation Process. Sustainability 2026, 18, 4371.
https://doi.org/10.3390/su18094371
AMA Style
Ghabbour I, El Aboui FZ, Bentouhami NE, Ghabbour N, Khabbach A, Abouloifa H, Asehraou A, Louahlia S, Hammani K.
Sustainable Use of Cultivated and Wild Capers in Morocco: A Comparative Study of Physicochemical, Microbiological, and Functional Properties During the Natural Fermentation Process. Sustainability. 2026; 18(9):4371.
https://doi.org/10.3390/su18094371
Chicago/Turabian Style
Ghabbour, Issam, Fatima Zahra El Aboui, Nour Eddine Bentouhami, Nabil Ghabbour, Abdelmajid Khabbach, Houssam Abouloifa, Abdeslam Asehraou, Said Louahlia, and Khalil Hammani.
2026. "Sustainable Use of Cultivated and Wild Capers in Morocco: A Comparative Study of Physicochemical, Microbiological, and Functional Properties During the Natural Fermentation Process" Sustainability 18, no. 9: 4371.
https://doi.org/10.3390/su18094371
APA Style
Ghabbour, I., El Aboui, F. Z., Bentouhami, N. E., Ghabbour, N., Khabbach, A., Abouloifa, H., Asehraou, A., Louahlia, S., & Hammani, K.
(2026). Sustainable Use of Cultivated and Wild Capers in Morocco: A Comparative Study of Physicochemical, Microbiological, and Functional Properties During the Natural Fermentation Process. Sustainability, 18(9), 4371.
https://doi.org/10.3390/su18094371
