Effect of the type of acetic fermentation process on the chemical composition of prickly pear vinegar (Opuntia ficus‐indica)
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DOI: 10.1002/jsfa.12138
Abstract: Abstract BACKGROUND In several countries, the cactus plant (Opuntia ficus‐indica (L). Mill.) has received renewed attention because of its ecological, socio‐economic and environmental role. In this study, prickly pear vinegar was produced employing two types… read more here.
Keywords: prickly pear; pear vinegar; acetification; opuntia ficus ... See more keywords