The Effect of Sodium Total Substitution on the Quality Characteristics of Green Pickled Tomatoes (Solanum lycopersicum L.)

Green pickled tomatoes are a traditional fermented product in Romania. This study was focused on the effect of total substitution of NaCl with KCl and MgCl(2) on physicochemical and microbiological quality; bioactive compounds; and microstructural, textural, and sensorial properties of fresh and pic...

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Detalles Bibliográficos
Autores principales: Mocanu, Gabriel-Dănuț, Nistor, Oana-Viorela, Constantin, Oana Emilia, Andronoiu, Doina Georgeta, Barbu, Viorica Vasilica, Botez, Elisabeta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8911622/
https://www.ncbi.nlm.nih.gov/pubmed/35268710
http://dx.doi.org/10.3390/molecules27051609

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8911622/
https://www.ncbi.nlm.nih.gov/pubmed/35268710
http://dx.doi.org/10.3390/molecules27051609

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