Effect of sequential or ternary starters-assisted fermentation on the phenolic and glucosinolate profiles of sauerkraut in comparison with spontaneous fermentation
| Autor: | Tlais, Ali Zein Alabiden a, 1, Kanwal, Sadia a, 1, Filannino, Pasquale b, ⁎, Acin Albiac, Marta a, Gobbetti, Marco a, Di Cagno, Raffaella a |
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| Zdroj: | In Food Research International June 2022 156 |
| Databáze: | ScienceDirect |
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