HIGHLIGHTS
- who: Emilia Janiszewska-Turak et al. from the Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland have published the Article: The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers, in the Journal: Molecules 2022, 27, 2.7. 8637Antioxidant of /2022/
- what: A similar increase was observed for the starter cultures in all samples tested.
- how: This study aimed to evaluate the effect of the applied strain of lactic acid bacteria (LAB) on the chemical . . .
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