![](/img/cover-not-exists.png)
Development of a fermented green tomato base for dressings and sauces with high nutritional value
Santos, R., Sousa, I., Raymundo, A., Santos Silva, J., Prista, C., Mota, M.Language:
english
Journal:
Acta Horticulturae
DOI:
10.17660/ActaHortic.2019.1233.33
Date:
February, 2019
File:
PDF, 570 KB
english, 2019