Improving Nutritional Quality of Unripe Tomato Through Fermentation by a Consortium of Yeast and Lactic Acid Bacteria

AuthID
P-00V-A9A
9
Author(s)
Simoes, S
·
Santos, R
·
Bento Silva, A
·
Santos, MV
·
Mota, M
·
Duarte, N
·
Sousa, I
·
Raymundo, A
·
Tipo de Documento
Article in Press
Year published
2021
Publicado
in JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, ISSN: 0022-5142
Indexing
Publication Identifiers
Wos: WOS:000687237800001
Source Identifiers
ISSN: 0022-5142
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