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Effect of the type of acetic fermentation process on the chemical composition of prickly pear vinegar (Opuntia ficus-indica).
J Sci Food Agric. 2023 Jan 15;103(1):264-272. doi: 10.1002/jsfa.12138. Epub 2022 Aug 5.
J Sci Food Agric. 2023.
PMID: 35866440
Free PMC article.
Influence of Different Bacteria Inocula and Temperature Levels on the Chemical Composition and Antioxidant Activity of Prickly Pear Vinegar Produced by Surface Culture.
Es-Sbata I, Castro R, Carmona-Jiménez Y, Zouhair R, Durán-Guerrero E.
Es-Sbata I, et al.
Foods. 2022 Jan 24;11(3):303. doi: 10.3390/foods11030303.
Foods. 2022.
PMID: 35159455
Free PMC article.
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Screening and molecular characterization of new thermo- and ethanol-tolerant Acetobacter malorum strains isolated from two biomes Moroccan cactus fruits.
Es-Sbata I, Lakhlifi T, Yatim M, El-Abid H, Belhaj A, Hafidi M, Zouhair R.
Es-Sbata I, et al.
Biotechnol Appl Biochem. 2021 Jun;68(3):476-485. doi: 10.1002/bab.1941. Epub 2020 Jun 2.
Biotechnol Appl Biochem. 2021.
PMID: 32410247
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