Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature
Raffaella Di Cagno, Rosalinda F. Surico, Giovanna Minervini, Maria De Angelis, Carlo G. Rizzello, Marco GobbettiVolume:
130
Année:
2009
Langue:
english
Pages:
9
DOI:
10.1016/j.ijfoodmicro.2009.01.019
Fichier:
PDF, 782 KB
english, 2009