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

AuthID
 P-00V-B0R
9
Author(s)
Simões, S
·
Santos, R
·
Bento Silva, A
·
Santos, MV
·
Sousa, I
·
Tipo de Documento
Article
Year published
2021
Publicado
in Journal of the Science of Food and Agriculture, ISSN: 0022-5142
Volume: 102, Número: 4, Páginas: 1422-1429
Indexing
Scopus®
Crossref®6
Handle®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85113254226
Source Identifiers
ISSN: 0022-5142
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