Cabbage (Brassica oleracea L. var. capitata) fermentation: Variation of bioactive compounds, sum of ranking differences and cluster analysis

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Formation of lactic, acetic, succinic, propionic, formic and butyric acid by lactic acid bacteria

Sezen Özçeli̇k, Esmeray Küley, Fatih Özoğul · LWT · 2016 · 216 citations

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