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Journal: Molecules, 2022
Volume: 27
Number: 8637
8637
Article: The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers
Authors: by Emilia Janiszewska-Turak, Dorota Witrowa-Rajchert, Katarzyna Rybak, Joanna Rolof, Katarzyna Pobiega, Łukasz Woźniak and Anna Gramza-Michałowska
Link: https://www.mdpi.com/1420-3049/27/23/8637

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