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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...
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| Publicado no: | Int J Mol Sci |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | 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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