Lactobacillus rhamnosus GG and Biochemical Agents Enrich the Shelf Life of Fresh-Cut Bell Pepper (Capsicum annuum L. var. grossum (L.) Sendt)

This work analyzed the individual and combined effects of biochemical additives and probiotic strain Lactobacillus rhamnosus GG on red and yellow fresh-cut bell pepper (R- and Y-FCBP, respectively) stored at two different temperatures (4 °C and 15 °C) for 15 days. The results revealed that the combi...

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Detalles Bibliográficos
Autores principales: Saravanakumar, Kandasamy, Sathiyaseelan, Anbazhagan, Mariadoss, Arokia Vijaya Anand, Chelliah, Ramachandran, Hu, Xiaowen, Oh, Deog Hwan, Wang, Myeong-Hyeon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555232/
https://www.ncbi.nlm.nih.gov/pubmed/32906734
http://dx.doi.org/10.3390/foods9091252

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555232/
https://www.ncbi.nlm.nih.gov/pubmed/32906734
http://dx.doi.org/10.3390/foods9091252

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