Impact of Fermentation Conditions on Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Apple–Tomato Pulp
Article in Molecules (May 2023)
The most recent citing publications are shown below. View all 12 publications that cite this research output on Dimensions.
Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods
Article in Critical Reviews in Food Science and Nutrition (April 2023)
Optimization of the Black Garlic Processing Method and Development of Black Garlic Jam Using High-Pressure Processing
Article in Foods (April 2023)