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

This work analyzed the individual and combined effects of biochemical additives and probiotic strain <i>Lactobacillus rhamnosus</i> 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 th...

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Hlavní autoři:	Kandasamy Saravanakumar, Anbazhagan Sathiyaseelan, Arokia Vijaya Anand Mariadoss, Ramachandran Chelliah, Xiaowen Hu, Deog Hwan Oh, Myeong-Hyeon Wang
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2020-09-01
Edice:	Foods
Témata:	probiotics <i>Lactobacillus rhamnosus</i> bell pepper food quality foodborne
On-line přístup:	https://www.mdpi.com/2304-8158/9/9/1252
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