Selection of Autochthonous LAB Strains of Unripe Green Tomato towards the Production of Highly Nutritious Lacto-Fermented Ingredients
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DOI: 10.3390/foods10122916
Abstract: Lactic fermentation of unripe green tomatoes as a tool to produce food ingredients is a viable alternative for adding value to industrial tomatoes unsuitable for processing and left in large quantities in the fields. Fermentation… read more here.
Keywords: unripe green; lab; selection autochthonous; green tomato ... See more keywords