Non-Destructive Monitoring of Sweet Pepper Samples After Selected Periods of Lacto-Fermentation

Fermented food is characterized by positive health-promoting properties. The objective of this study was to distinguish and assess the changes in the flesh structure of sweet bell pepper samples after specific periods of fermentation in a non-destructive manner. Two cultivars of pepper, red and yell...

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Bibliographic Details

Published in:	Agriculture
Main Authors:	Ewa Ropelewska, Justyna Szwejda-Grzybowska, Anna Wrzodak, Monika Mieszczakowska-Frąc
Format:	Article
Language:	English
Published:	MDPI AG 2024-10-01
Subjects:	red sweet pepper yellow sweet pepper lacto-fermentation image textures classification
Online Access:	https://www.mdpi.com/2077-0472/14/11/1855