The Effect of Sodium Total Substitution on the Quality Characteristics of Green Pickled Tomatoes (<i>Solanum lycopersicum</i> L.)
Green pickled tomatoes are a traditional fermented product in Romania. This study was focused on the effect of total substitution of NaCl with KCl and MgCl<sub>2</sub> on physicochemical and microbiological quality; bioactive compounds; and microstructural, textural, and sensorial proper...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-02-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/27/5/1609 |