The Impact of Apple Variety and the Production Methods on the Antibacterial Activity of Vinegar Samples

The Impact of Apple Variety and the Production Methods on the Antibacterial Activity of Vinegar Samples

Apple vinegar is a natural product widely used in food and traditional medicine as it contains many bioactive compounds. The apple variety and production methods are two factors that play a major role in determining the quality of vinegar. Therefore, this study aims to determine the quality of apple...

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Bibliographic Details
Main Authors: Mohammed Kara, Amine Assouguem, Omkulthom Mohamed Al kamaly, Safaâ Benmessaoud, Hamada Imtara, Hamza Mechchate, Christophe Hano, Abdou Rachid Zerhouni, Jamila Bahhou
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Molecules
Subjects:
antibacterial activity
apple cider vinegar
dietary
the minimum lethal concentration
minimum inhibitory concentration
Online Access:https://www.mdpi.com/1420-3049/26/18/5437

Internet

https://www.mdpi.com/1420-3049/26/18/5437

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