Non-Destructive Monitoring of Sweet Pepper Samples After Selected Periods of Lacto-Fermentation
Fermented food is characterized by positive health-promoting properties. The objective of this study was to distinguish and assess the changes in the flesh structure of sweet bell pepper samples after specific periods of fermentation in a non-destructive manner. Two cultivars of pepper, red and yell...
Guardado en:
| Autores principales: | , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI AG
2024-10-01
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| Colección: | Agriculture |
| Materias: | |
| Acceso en línea: | https://www.mdpi.com/2077-0472/14/11/1855 |
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