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Physico-chemical and Microbiological Changes During the Cabbage Hybrid Bravo Heads Fermentation: Salt, Temperature and Starter Culture Influence.

Mirna Draskovic Berger,Anita Vakula,Aleksandra Tepic Horecki,Tatjana Peulic,Marija Jokanovic,Suncica Kocic-Tanackov,Dusan Rakic,Branimir Pavlic,Nevena Blagojev,Irena Rakic,Zdravko Sumic

Food science and technology international（2021）

Cited 1|Views17
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Key words
Cabbage fermentation,starter culture,biogenic amines,analysis of variance,principal component analysis
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