1. Yersinia enterocolitica) showed variable sensitivities in relation to traditionally produced types of vinegar (grape, apple, lemon, artichoke, pomegranate, hawthorn) and the growth inhibition halos were measured in a range of 6.18-23.56 mm. The species B. cereus was inhibited by all the vinegars studied, and it was observed that E. coli and S. Typhimurium showed lower growth inhibition halos than B. cereus (Ozturk et al., 2015);Ozturk;S. Typhimurium (9-16 mm) and E. coli (9-14 mm),2015
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3. Investigating the antioxidant and antimicrobial activities of different vinegars;S Bakir;Eur. Food Res. and Technol,2017
4. The history of vinegar and of its acetification systems;J F Bourgeois;Arch. des Sci,2009
5. Functional Properties of Vinegar;N H Budak;J. Food Sci,2014