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Influence of Different Bacteria Inocula and Temperature Levels on the Chemical Composition and Antioxidant Activity of Prickly Pear Vinegar Produced by Surface Culture by Ikram Es-sbata, Remedios Castro, Yolanda Carmona-Jiménez, Rachid Zouhair, Enrique Durán-Guerrero
Published 2022-01-01
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Sensory Analysis as a Simple and Low-Cost Tool to Evaluate and Valorize a New Product from Local Fruits in Rural Communities: The Case of Highly Aromatic Vinegar from Prickly Pear... by Ikram Es-Sbata, Remedios Castro-Mejías, Carmen Rodríguez-Dodero, Rachid Zouhair, Enrique Durán-Guerrero
Published 2023-09-01
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