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Improving nutritional quality of unripe tomato through ferm..:
Simões, Sara
;
Santos, Rafaela
;
Bento‐Silva, Andreia
...
Journal of the Science of Food and Agriculture. 102 (2021) 4 - p. 1422-1429 , 2021
Link:
https://doi.org/10.1002/jsfa.11476
RT Journal T1 <Title>Improving nutritional quality of unripe tomato through fermentation by a consortium of yeast and lactic acid bacteria</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_jsfa.11476&Exemplar=1&LAN=DE A1 Simões, Sara A1 Santos, Rafaela A1 Bento‐Silva, Andreia A1 Santos, Marisa V A1 Mota, Mariana A1 Duarte, Noélia A1 Sousa, Isabel A1 Raymundo, Anabela A1 Prista, Catarina PB Wiley YR 2021 SN 0022-5142 SN 1097-0010 JF Journal of the Science of Food and Agriculture VO 102 IS 4 SP 1422 OP 1429 LK http://dx.doi.org/https://doi.org/10.1002/jsfa.11476 DO https://doi.org/10.1002/jsfa.11476 SF ELIB - SuUB Bremen
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