DEMIRGÜL, K.; OZTURK, E. Changes in Nutrients, Energy, Antioxidant and Carotenoid Levels of Dried Tomato (Lycopersicon esculentum) Pomage Treated with Aspergillus niger Solid-State Fermentation. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 9, n. 4, p. 701–708, 2021. DOI: 10.24925/turjaf.v9i4.701-708.4014. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/4014. Acesso em: 25 nov. 2024.