Influence of fermentation conditions of Brassica oleracea L. var. capitata on the volatile glucosinolate hydrolysis compounds of sauerkrauts

Article

Abstract: The influence of fermentation conditions on the volatile glucosinolate (GLS) hydrolysis products in

Palabras claves:

Fermentation, Volatile glucosinolates hydrolysis products, WHITE CABBAGE

Autores:

Juana Frias, Peñas E., Pihlava J.M., Vidal‐Valverde C.

Fuentes:

scopus