Abstract

Pumpkin leaves (Cucurbita sp.) were spontaneously fermented using the submerged method with 3% NaCl and 3% sucrose. Negative controls were set up, consisting of leaves with no additions.
Lingua originaleEnglish
pagine (da-a)103820-103820
Numero di pagine1
RivistaFood Microbiology
Volume99
DOI
Stato di pubblicazionePubblicato - 2021

Keywords

  • Fermentation
  • Food safety
  • Indigenous leafy vegetables

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