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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

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