Chemical Evaluation and Sensory Quality of Sauerkrauts Obtained by Natural and Induced Fermentations at Different NaCl Levels from Brassica oleracea Var.capitataCv. Bronco Grown in Eastern Spain. Effect of Storage

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Title
Chemical Evaluation and Sensory Quality of Sauerkrauts Obtained by Natural and Induced Fermentations at Different NaCl Levels from Brassica oleracea Var.capitataCv. Bronco Grown in Eastern Spain. Effect of Storage
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 58, Issue 6, Pages 3549-3557
Publisher
American Chemical Society (ACS)
Online
2010-02-20
DOI
10.1021/jf903739a

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