Have a personal or library account? Click to login
Determination of the Correlation Between Image Parameters and Chemical Properties of Red Sweet Bell Pepper During Fermentation Cover

Determination of the Correlation Between Image Parameters and Chemical Properties of Red Sweet Bell Pepper During Fermentation

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 28 (2024): Issue 2 (December 2024)
By: Ewa Ropelewska,  Justyna Szwejda-Grzybowska,  Anna Wrzodak and  Monika Mieszczakowska-Frąc  
Open Access
|Feb 2025
DOI: https://doi.org/10.2478/aucft-2024-0012 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
Journal RSS Feed
Language: English
Page range: 145 - 158
Submitted on: Jul 25, 2024
Accepted on: Nov 25, 2024
Published on: Feb 15, 2025
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
red pepper,
lacto-fermentation,
sugars,
carotenoids,
image textures,
correlation
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2025 Ewa Ropelewska, Justyna Szwejda-Grzybowska, Anna Wrzodak, Monika Mieszczakowska-Frąc, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Previous articleVolume 28 (2024): Issue 2 (December 2024)Next article