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    The Effect of Ultrasound and Lactic Acid Fermentation on the Selected Quality Parameters and Bioactive Compounds Content in Fermented Pumpkin (<i>Cucurbita pepo</i> L.)

    The Effect of Ultrasound and Lactic Acid Fermentation on the Selected Quality Parameters and Bioactive Compounds Content in Fermented Pumpkin (<i>Cucurbita pepo</i> L.) by Elżbieta Radziejewska-Kubzdela, Marcin Kidoń, Angelika Kowiel, Katarzyna Waszkowiak, Krystyna Szymandera-Buszka, Marta Bednarek, Maciej Kuligowski, Joanna Kobus-Cisowska, Dominik Mierzwa

    Published 2024-11-01
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