Research Article
Inhibitory Effect of Lactobacillus plantarum FL75 and Leuconostoc mesenteroides FL14 against Foodborne Pathogens in Artificially Contaminated Fermented Tomato Juices
Figure 5
Citric acid quantification in tomatoes juices after 24 h of fermentation and during storage at 4°C (a) and 25°C (b).
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(b) |