Comparative Evaluation of Mixed and Individual Fruit Vinegars Prepared from Apricot, Date, Bael and Fig
Amandeep Mor & Ikbal Shah · Journal of Advances in Biology & Biotechnology · 2026
Fruit vinegar is a value-added fermented product that can improve the utilisation of highly perishable fruits while providing desirable physicochemical, nutritional, bioactive, and sensory characteristics. However, information comparing vinegars prepared individually and as blend...
Open access
Research Article
10.9734/jabb/2026/v29i104485