Glucosinolate content of blanched cabbage (Brassica oleracea var. capitata) fermented by the probiotic strain Lactobacillus paracasei LMG-P22043 - Concepedia

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Glucosinolate content of blanched cabbage (Brassica oleracea var. capitata) fermented by the probiotic strain Lactobacillus paracasei LMG-P22043

DOI Full Paper Access

39

Citations

25

References

2013

Year

Irmela Sarvan, Francesca Valerio, Stella Lisa Lonigro, Silvia de Candia, Ruud Verkerk, Matthijs Dekker, Paola Lavermicocca

Food Research International

Food ChemistryNutritionProbioticProbiotic Strain LactobacillusFood FermentationLactic Acid BacteriaGlucosinolate ContentBlanched CabbageFood MicrobiologyMicrobiologyPublic HealthHealth Sciences

References

	Year	Citations

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