Selection of Autochthonous LAB Strains of Unripe Green Tomato towards the Production of Highly Nutritious Lacto-Fermented Ingredients

Lactic fermentation of unripe green tomatoes as a tool to produce food ingredients is a viable alternative for adding value to industrial tomatoes unsuitable for processing and left in large quantities in the fields. Fermentation using starter cultures isolated from the fruit (plant-matrix adapted)...

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Detalles Bibliográficos
Autores principales: Pereira, Nelson, Alegria, Carla, Aleixo, Cristina, Martins, Paula, Gonçalves, Elsa M., Abreu, Marta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700740/
https://www.ncbi.nlm.nih.gov/pubmed/34945467
http://dx.doi.org/10.3390/foods10122916

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700740/
https://www.ncbi.nlm.nih.gov/pubmed/34945467
http://dx.doi.org/10.3390/foods10122916

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