Bioactive Properties, Volatile Compounds, and Sensory Profile of Sauerkraut Are Dependent on Cultivar Choice and Storage Conditions

Sauerkraut is produced by cabbage fermentation either spontaneously or by adding lactic acid bacteria. Although commercial cabbage cultivars are more desirable due to their higher yield and uniformity, traditional cultivars are highly prized for their unique sensory characteristics and suitability f...

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Detalles Bibliográficos
Autores principales: Major, Nikola, Bažon, Iva, Išić, Nina, Kovačević, Tvrtko Karlo, Ban, Dean, Radeka, Sanja, Goreta Ban, Smiljana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9101451/
https://www.ncbi.nlm.nih.gov/pubmed/35563941
http://dx.doi.org/10.3390/foods11091218

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9101451/
https://www.ncbi.nlm.nih.gov/pubmed/35563941
http://dx.doi.org/10.3390/foods11091218

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