- Article
The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers
- Emilia Janiszewska-Turak,
- Dorota Witrowa-Rajchert,
- Katarzyna Rybak,
- Joanna Rolof,
- Katarzyna Pobiega,
- Łukasz Woźniak and
- Anna Gramza-Michałowska
Red, yellow, and green peppers are vegetables rich in natural pigments. However, they belong to seasonal vegetables and need to be treated to prolong their shelf life. One new approach to processing vegetables is to pickle them using lactic acid bact...

