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Yeast Microbiota during Sauerkraut Fermentation and Its Characteristics
Sauerkraut is the most important fermented vegetable obtained in Europe. It is produced traditionally by spontaneous fermentation of cabbage. The aim of this study was to determine biodiversity of yeasts present during fermentation of eight varieties of cabbages (Ambrosia, Avak, Cabton, Galaxy, Jagu...
Guardat en:
| Publicat a: | Int J Mol Sci |
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| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7767181/ https://ncbi.nlm.nih.gov/pubmed/33353237 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ijms21249699 |
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