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Journal: Foods, 2022
Volume: 11
Number: 303
303
Article: Influence of Different Bacteria Inocula and Temperature Levels on the Chemical Composition and Antioxidant Activity of Prickly Pear Vinegar Produced by Surface Culture
Authors: by Ikram Es-sbata, Remedios Castro, Yolanda Carmona-Jiménez, Rachid Zouhair and Enrique Durán-Guerrero
Link: https://www.mdpi.com/2304-8158/11/3/303

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