Fermentation Patterns of Poorly Fermenting Cabbage Hybrids
Thirteen varieties of cabbage, including five commonly used commercial varieties and eight newly developed hybrids, were analyzed for their ability to undergo lactic acid fermentations. The rates of fermentation, total quantities of acids produced, and chemical analyses indicate that 11 of the 13 se...
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| Опубликовано в:: | Appl Microbiol |
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| Главные авторы: | , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
American Society for Microbiology (ASM)
1969
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC377978/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16349859/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.18.3.323-327.1969 |
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