Selection of Autochthonous LAB Strains of Unripe Green Tomato towards the Production of Highly Nutritious Lacto-Fermented Ingredients
- Reference: Pereira, N., Alegria, C., Aleixo, C., Martins, P. D., Gonçalves, E. M., & Abreu, M. (2021). Selection of Autochthonous LAB Strains of Unripe Green Tomato towards the Production of Highly Nutritious Lacto-Fermented Ingredients. Foods, 10(12), 2916.
- DOI: doi.org/10.3390/foods10122916
