Cabbage (Brassica oleracea L. var. capitata) fermentation: Variation of bioactive compounds, sum of ranking differences and cluster analysis
Mirna Drašković Berger, Anita Vakula, Aleksandra Tepić, Dušan Rakić, Branimir Pavlić, Radomir Malbaša, Јасмина Витас, Jelena Jerković, Zdravko Šumić
Topics & Concepts
FermentationAscorbic acidFood scienceChemistryLactic acidAntioxidantOxalic acidLactobacillus plantarumLactic acid fermentationBiochemistryBiologyBacteriaGeneticsPhytochemicals and Antioxidant ActivitiesBiochemical and biochemical processesGenomics, phytochemicals, and oxidative stress