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

Article

Abstract: The aim of the present work was to optimize fermentation conditions of white cabbage (Brassica olera

Palabras claves:

Ascorbigen, Fermentation, Sauerkraut, Sensory quality, Vitamin C

Autores:

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

Fuentes:

scopus