Variation of bioactive compounds content in fermented cabbage: influence of fermentation temperature
The aim of this study was to analyze the effect of different fermentation temperature on bioactive compounds content of cabbage heads (Brassica oleracea var. capitata). Fermentation process was carried out at the temperature intervals 16-18°C, 18-20°C and 20-22°C for 40 days. Dry weight, soluble dry...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
National Society of Processing and Energy in Agriculture, Novi Sad
2017-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2017/1821-44871703136D.pdf |