Effect of sequential or ternary starters-assisted fermentation on the phenolic and glucosinolate profiles of sauerkraut in comparison with spontaneous fermentation - Concepedia

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Publication | Open Access

Effect of sequential or ternary starters-assisted fermentation on the phenolic and glucosinolate profiles of sauerkraut in comparison with spontaneous fermentation

DOI Full Paper Access

30

Citations

29

References

2022

Year

Ali Zein Alabiden Tlais, Sadia Kanwal, Pasquale Filannino, Marta Acin‐Albiac, Marco Gobbetti, Raffaella Di Cagno

Food Research International

Food ChemistryFood FermentationIn Vitro FermentationTernary Starters-assisted FermentationGlucosinolate ProfilesMetabolic EngineeringSpontaneous FermentationFood BioprocessingMicrobiologyHealth Sciences

References

	Year	Citations

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