Microbiological Safety and Health Properties of Marketed Fermented Root Vegetables

Microbiological Safety and Health Properties of Marketed Fermented Root Vegetables

The study aimed to evaluate the antioxidant potential and microbial composition of edible fermented vegetable roots available on the Polish market, including celeriac, carrot, beetroot, radish, and white radish. The microbiological determinations were conducted according to European Standards. The t...

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Bibliographic Details
Main Authors: Eliza Knez, Rafał Hałasa, Katarzyna Turecka, Justyna Ośko, Kornelia Kadac-Czapska, Krzysztof Waleron, Małgorzata Grembecka
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Applied Sciences
Subjects:
food microbiology
fermented roots
antioxidant potential
Online Access:https://www.mdpi.com/2076-3417/15/1/121

Internet

https://www.mdpi.com/2076-3417/15/1/121

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