Investigation of phenolic and volatile compounds changes during vinegar production using spontaneous fermentation of different prickly pear (Opuntia ficus-indica)-based matrices
Author:
Funder
Enseignement Supérieur et de la Recherche Scientifique
Publisher
Elsevier BV
Subject
Food Science
Reference34 articles.
1. Impact of fermentation on the phenolic compounds and antioxidant activity of whole cereal grains: a mini review;Adebo;Molecules,2020
2. Volatile composition of prickly pear fruit pulp from six Spanish cultivars;Andreu‐Coll;J. Food Sci.,2020
3. Phenolic compound profile and biological activities of Southern African Opuntia ficus-indica fruit pulp and peels;Aruwa;LWT - Food Sci. Technol.,2019
4. Vinegar production via spontaneous fermentation of different prickly pear fruit matrices: Changes in chemical composition and biological activities;Ben Hammouda;J. Sci. Food Agric.,2023
5. Flavored Sherry vinegar with citric notes: characterization and effect of ultrasound in the maceration of orange peels;Bruna-Maynou;Food Res. Int.,2020
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