Chemical evaluation and sensory quality of sauerkrauts obtained by natural and induced fermentations at different NaCl levels from Brassica oleracea Var. capitata Cv. Bronco grown in Eastern Spain. effect of storage

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 6, 2010, Pages 3549-3557

  Peñas, Elena ^a   Frias, Juana ^a   Sidro, Beatriz ^a   Vidal Valverde, Concepción ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Ascorbigen; Fermentation; Sauerkraut; Sensory quality; Vitamin C

Indexed keywords

ASCORBIC ACID; ASCORBIGEN; DRUG DERIVATIVE; INDOLE DERIVATIVE; SODIUM CHLORIDE;

ARTICLE; BRASSICA; CHEMISTRY; FERMENTATION; FOOD CONTROL; FOOD HANDLING; HUMAN; LEUCONOSTOC; METABOLISM; MICROBIOLOGY; SPAIN; TASTE;

ASCORBIC ACID; BRASSICA; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; INDOLES; LEUCONOSTOC; SODIUM CHLORIDE; SPAIN; TASTE;

BRASSICA OLERACEA; BRASSICA OLERACEA VAR. CAPITATA; CAPITATA; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES;

EID: 77949787808     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf903739a     Document Type: Article

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