Selection of Autochthonous LAB Strains of Unripe Green Tomato towards the Production of Highly Nutritious Lacto-Fermented Ingredients.

Pereira N, Alegria C, Aleixo C, Martins P, Gonçalves EM, Abreu M

DOI: 10.3390/foods10122916
Published: 2021 Nov 25
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods10122916,
  title = {Selection of Autochthonous LAB Strains of Unripe Green Tomato towards the Production of Highly Nutritious Lacto-Fermented Ingredients.},
  author = {Pereira N and Alegria C and Aleixo C and Martins P and Gonçalves EM and Abreu M},
  year = {2021},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods10122916},
  url = {https://doi.org/10.3390/foods10122916}
}

RIS

TY  - JOUR
TI  - Selection of Autochthonous LAB Strains of Unripe Green Tomato towards the Production of Highly Nutritious Lacto-Fermented Ingredients.
AU  - Pereira N
AU  - Alegria C
AU  - Aleixo C
AU  - Martins P
AU  - Gonçalves EM
AU  - Abreu M
PY  - 2021
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods10122916
UR  - https://doi.org/10.3390/foods10122916
ER  -

APA

N, P., C, A., C, A., P, M., EM, G., & M, A. (2021). Selection of Autochthonous LAB Strains of Unripe Green Tomato towards the Production of Highly Nutritious Lacto-Fermented Ingredients.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods10122916

Source records

pubmed · retrieved 2026-09-26T18:51:08.652Z