The Impact of the Fermentation Method on the Pigment Content in Pickled Beetroot and Red Bell Pepper Juices and Freeze-Dried PowdersEmilia Janiszewska‐Turak, Anna Gramza‐Michałowska, Katarzyna Pobiega et al.|Applied Sciences|2022Cited by 25
The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell PeppersEmilia Janiszewska‐Turak, Anna Gramza‐Michałowska, Dorota Witrowa‐Rajchert et al.|Molecules|2022Cited by 24