Improving nutritional quality of unripe tomato through fermentation by a consortium of yeast and lactic acid bacteria-Reference-Cited by-同舟云学术

Improving nutritional quality of unripe tomato through fermentation by a consortium of yeast and lactic acid bacteria

Published:2021-08-23 Issue: Volume: Page:
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Simões Sara¹^ORCID,Santos Rafaela¹^ORCID,Bento‐Silva Andreia²,Santos Marisa V¹,Mota Mariana¹,Duarte Noélia³^ORCID,Sousa Isabel¹,Raymundo Anabela¹^ORCID,Prista Catarina¹

Affiliation:

1. LEAF (Linking Landscape Environment Agriculture and Food) Research Centre, School of Agronomy University of Lisbon Lisbon Portugal

2. FFULisboa Faculty of Pharmacy, University of Lisbon Lisbon Portugal

3. Research Institute for Medicines (iMED.Ulisboa) Faculty of Pharmacy, University of Lisbon Lisbon Portugal

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11476

Reference48 articles.

1. GlobalAgriMarTomate Preparado ou Conservado 2019.https://www.gpp.pt/images/globalagrimar/estrategias/Tomate_FichProdEstrat_2019.pdf.

2. MouraB.http://www.agromais.pt/pagina.aspx?ID=137.

3. Tomato Production, Processing and Technology

4. Tomato Glycoalkaloids: Role in the Plant and in the Diet

5. Risk assessment of glycoalkaloids in feed and food, in particular in potatoes and potato‐derived products;EFSA Panel of Contaminants in the Food Chain (CONTAM);EFSA J,2020

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