Improving the bacterial community, flavor, and safety properties of northeastern sauerkraut by inoculating autochthonous Levilactobacillus brevis
Article in Food Chemistry X (April 2024)
The most recent citing publications are shown below. View all 2 publications that cite this research output on Dimensions.
Potential Health Benefits of Fermented Vegetables with Additions of Lacticaseibacillus rhamnosus GG and Polyphenol Vitexin Based on Their Antioxidant Properties and Prohealth Profiles
Article in Foods (March 2024)