<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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| Autors principals: | , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2020-09-01
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| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/9/9/1252 |
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