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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 fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut
ArticleAbstract: 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 cultureAutores:Juana Frias, Peñas E., Sidro B., Vidal‐Valverde C.Fuentes:scopus