Effect of sequential or ternary starters-assisted fermentation on the phenolic and glucosinolate profiles of sauerkraut in comparison with spontaneous fermentation
Ali Zein Alabiden Tlais, Sadia Kanwal, Pasquale Filannino, Marta Acin‐Albiac, Marco Gobbetti, Raffaella Di Cagno
Topics & Concepts
FermentationGlucosinolateFood scienceChemistryTernary operationBiologyBotanyComputer scienceBrassicaProgramming languagePhytochemicals and Antioxidant ActivitiesGenomics, phytochemicals, and oxidative stressFood Quality and Safety Studies