The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers
Emilia Janiszewska‐Turak(Warsaw University of Life Sciences), Anna Gramza‐Michałowska(University of Life Sciences in Poznań), Łukasz Woźniak(Institute of Agricultural and Food Biotechnology), Katarzyna Pobiega(Warsaw University of Life Sciences), Dorota Witrowa‐Rajchert(Warsaw University of Life Sciences), Joanna Rolof(Warsaw University of Life Sciences), Katarzyna Rybak(Warsaw University of Life Sciences)
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