The Impact of the Fermentation Method on the Pigment Content in Pickled Beetroot and Red Bell Pepper Juices and Freeze-Dried Powders
Emilia Janiszewska‐Turak(Warsaw University of Life Sciences), Anna Gramza‐Michałowska(University of Life Sciences in Poznań), Katarzyna Pobiega(Warsaw University of Life Sciences), Małgorzata Gniewosz(Warsaw University of Life Sciences), Łukasz Woźniak(Institute of Agricultural and Food Biotechnology), Patrycja Bielińska(Warsaw University of Life Sciences), Katarzyna Rybak(Warsaw University of Life Sciences), Kacper Tracz(Warsaw University of Life Sciences)
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