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Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurisation treatments – nutritional and sensory evaluation
juice vegetable sauerkraut bioactive substances microbiological evaluations
2014/7/10
The goal of this work was to design mixed vegetable (vegetable-fruit) juices which are preserved by high pressure, have an increased content of bioactive substances, are made from locally available pr...
Effect of starter cultures L. mesenteroides and L. lactis ssp. lactis on sauerkraut fermentation and quality
fermentation lactic acid bacteria L. lactis ssp. lactis L. mesenteroides organoleptic properties sauerkraut
2014/3/19
Sauerkraut fermentation course was observed in 3 cycles and 4 replicates under controlled conditions (2.5% NaCl, 21°C) using starter cultures (control; Leuconostoc meseneroides – 700 mil. cfu/ml; Lact...