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Article(2)
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Ciencia de los alimentos(1)
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scopus(2)
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
ArticleAbstract: The aim of the present work was to optimize fermentation conditions of white cabbage (Brassica oleraPalabras claves:Ascorbigen, Fermentation, Sauerkraut, Sensory quality, Vitamin CAutores:Juana Frias, Peñas E., Sidro B., Vidal‐Valverde C.Fuentes:scopusImpact of storage under ambient conditions on the vitamin content of dehydrated vegetables
ArticleAbstract: The consumption of dehydrated vegetables, which provides an important source of vitamins, is increasPalabras claves:Dried vegetables, STORAGE, thiamin, Vitamin C, β-caroteneAutores:Juana Frias, Peñas E., Sidro B., Ullate M., Vidal‐Valverde C.Fuentes:scopus