HIGHLIGHTS
- who: Csaba Balu00e1zs Ku00e1du00e1r et al. from the Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural have published the article: Dynamics of Bioactive Compounds during Spontaneous Fermentation of Paste Obtained from Capsicum ssp.u2014Stage towards a Product with Technological Application, in the Journal: Plants 2022, 11, 1080. of /2022/
- what: The aim of this research was the investigation of biochemical and microbial transformations that naturally occur in fermented chilies with a future perspective towards technological applications in cured meat products. The aim of this study was to investigate the potential . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.