Figure 1. Evolution of pH, sugars and acetic acid as a function of fermentation time and apple variety

From

Characterization, Antioxidant, and Antibacterial Activity of Vinegar Resulting from the Natural Fermentation of Two Varieties of Apple: Gala Royal and Golden Delicious

MIKOU Karima

Journal of Food and Nutrition Research. 2025, 13(7), 246-255 doi:10.12691/jfnr-13-7-3