Work

Die Fermentation von Sauerkraut. Das Experiment

Year: 2010

Type: article

Source: Biologie in unserer Zeit

DOI: 10.1002/biuz.201010419

Authors: Kai Keßler, Peter M. Kunz, Isabell Sommer

Institution: Technische Hochschule Mannheim

Language: German

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: W1985346190

FWCI: 0.375

Cites: 3

Cited by: 1

Related to: 10