Articles
Development of a fermented green tomato base for dressings and sauces with high nutritional value
Article number
1233_33
Pages
239 – 246
Language
English
Abstract
Publication
Authors
R. Santos, I. Sousa, A. Raymundo, J. Santos Silva, C. Prista, M. Mota
Keywords
green tomato, tomato paste, tomato industry, lactic acid bacteria, functional foods
Online Articles (35)
