Chemical composition and sensory quality of sauerkraut produced from different cabbage varieties
Paweł Satora, Magdalena Skotniczny, Szymon Strnad, Weronika Piechowicz
Topics & Concepts
FermentationFood scienceLactic acidAromaChemistryAcetoinYeastComposition (language)MicroorganismAcetic acidSensory analysisBacteriaBiologyBiochemistryPhilosophyGeneticsLinguisticsFermentation and Sensory AnalysisPolyamine Metabolism and ApplicationsFood Quality and Safety Studies