Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut

Article

Abstract: White cabbage (Brassica oleracea L. var. capitata cv. Bronco) was fermented, at 0.5% and 1.5% NaCl,

Palabras claves:

Biogenic amines, Microbial quality, Sauerkraut, Starter culture

Autores:

Juana Frias, Peñas E., Sidro B., Vidal‐Valverde C.

Fuentes:

scopus