Influence of fermentation conditions of Brassica oleracea L. var. capitata on the volatile glucosinolate hydrolysis compounds of sauerkrauts
8 páginas,3 figuras.
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Main Authors: | , , , |
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Other Authors: | |
Format: | artículo biblioteca |
Language: | English |
Published: |
Elsevier
2012-09-01
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Subjects: | White cabbage, Fermentation, Volatile glucosinolates hydrolysis products, |
Online Access: | http://hdl.handle.net/10261/55062 http://dx.doi.org/10.13039/501100007273 |
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Summary: | 8 páginas,3 figuras. |
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