Influence of fermentation conditions of Brassica oleracea L. var. capitata on the volatile glucosinolate hydrolysis compounds of sauerkrauts

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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Bibliographic Details
Main Authors: Peñas, Elena, Pihlava, J. M., Vidal-Valverde, Concepción, Frías, Juana
Other Authors: Comisión Interministerial de Ciencia y Tecnología, CICYT (España)
Format: artículo biblioteca
Language:English
Published: Elsevier 2012-09-01
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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