Es-sbata, I.; Castro, R.; Carmona-Jiménez, Y.; Zouhair, R.; Durán-Guerrero, E.
Influence of Different Bacteria Inocula and Temperature Levels on the Chemical Composition and Antioxidant Activity of Prickly Pear Vinegar Produced by Surface Culture. Foods 2022, 11, 303.
https://doi.org/10.3390/foods11030303
AMA Style
Es-sbata I, Castro R, Carmona-Jiménez Y, Zouhair R, Durán-Guerrero E.
Influence of Different Bacteria Inocula and Temperature Levels on the Chemical Composition and Antioxidant Activity of Prickly Pear Vinegar Produced by Surface Culture. Foods. 2022; 11(3):303.
https://doi.org/10.3390/foods11030303
Chicago/Turabian Style
Es-sbata, Ikram, Remedios Castro, Yolanda Carmona-Jiménez, Rachid Zouhair, and Enrique Durán-Guerrero.
2022. "Influence of Different Bacteria Inocula and Temperature Levels on the Chemical Composition and Antioxidant Activity of Prickly Pear Vinegar Produced by Surface Culture" Foods 11, no. 3: 303.
https://doi.org/10.3390/foods11030303
APA Style
Es-sbata, I., Castro, R., Carmona-Jiménez, Y., Zouhair, R., & Durán-Guerrero, E.
(2022). Influence of Different Bacteria Inocula and Temperature Levels on the Chemical Composition and Antioxidant Activity of Prickly Pear Vinegar Produced by Surface Culture. Foods, 11(3), 303.
https://doi.org/10.3390/foods11030303
