Tables index

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
  • Table 1. Characterization of the musts of two varieties of apples
  • Table 2. Physico-chemical characteristics of vinegars from Gala and Golden apple compared to a control: industrial vinegar
  • Table 3. Mineral Composition of Vinegar: ICP Analysis Results. Within each row of the table, different superscript letters (a, b, c) indicate significant differences between samples within that row (p < 0.05)
  • Table 4. CI50 value (mean + standard error) for the different vinegars tested