Work

Chemical Evaluation and Sensory Quality of Sauerkrauts Obtained by Natural and Induced Fermentations at Different NaCl Levels from Brassica oleracea Var. capitata Cv. Bronco Grown in Eastern Spain. Effect of Storage

Year: 2010

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf903739a

Authors: Elena Peñas, Juana Frias, Beatriz Sidro, Concepción Vidal-Valverde

Institution: Instituto de Fermentaciones Industriales

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1968126884

FWCI: 4.93

Cites: 32

Cited by: 58

Related to: 10