Improving nutritional quality of unripe tomato through fermentation by a consortium of yeast and lactic acid bacteria.
Sara SimõesRafaela SantosAndreia Bento-SilvaMarisa V SantosMariana MotaNoélia DuarteIsabel SousaAnabela RaymundoCatarina PristaPublished in: Journal of the science of food and agriculture (2021)
Therefore, the obtained fermented green tomato paste can be further used to produce new food products, such as salad dressings and sauces. © 2021 Society of Chemical Industry.