The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers

Red, yellow, and green peppers are vegetables rich in natural pigments. However, they belong to seasonal vegetables and need to be treated to prolong their shelf life. One new approach to processing vegetables is to pickle them using lactic acid bacteria. The use of such a process creates a new prod...

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Detalles Bibliográficos
Autores principales: Janiszewska-Turak, Emilia, Witrowa-Rajchert, Dorota, Rybak, Katarzyna, Rolof, Joanna, Pobiega, Katarzyna, Woźniak, Łukasz, Gramza-Michałowska, Anna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9741357/
https://www.ncbi.nlm.nih.gov/pubmed/36500730
http://dx.doi.org/10.3390/molecules27238637

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9741357/
https://www.ncbi.nlm.nih.gov/pubmed/36500730
http://dx.doi.org/10.3390/molecules27238637

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