Varietal Susceptibility of Yellow Onions to Blanching and Its Impact on Probiotic Fermentation
The purpose of this study was to determine the impact of blanching various onion <i>(Allium cepa</i> L.) varieties on the process of lactic fermentation by probiotic strain <i>Levilactobacillus brevis</i> ŁOCK 0944. The materials for the research were twelve varieties of yell...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-07-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/30/14/3002 |
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