首页|Chemical composition and sensory quality of sauerkraut produced from different cabbage varieties (vol 136, 110325, 2021)

Chemical composition and sensory quality of sauerkraut produced from different cabbage varieties (vol 136, 110325, 2021)

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原文链接
  • NSTL
  • Elsevier

Satora, Pawel、Skotniczny, Magdalena、Strnad, Szymon、Piechowicz, Weronika

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Agr Univ Krakow, Fac Food Technol, Dept Fermentat Technol & Microbiol, Balicka 122, PL-30149+ Krakow, Poland

2021

10.1016/j.lwt.2021.111088

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.141
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