Impact of Fermentation Conditions on Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Apple–Tomato Pulp
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DOI: 10.3390/molecules28114363
Abstract: The aim of the study was to optimize the conditions [inoculum size (4, 6, and 8%), fermentation temperature (31, 34, and 37 °C), and apple: tomato ratio (2:1, 1:1, and 1:2)] on the viable cell… read more here.
Keywords: apple tomato; apple; tomato pulp; fermentation ... See more keywords