Improvement of Antioxidant Activities in Red Cabbage Sprouts by Lactic Acid Bacterial Fermentation

  1. Hunaefi, D.
  2. Gruda, N.
  3. Riedel, H.
  4. Akumo, D.N.
  5. Saw, N.M.M.T.
  6. Smetanska, I.
Journal:
Food Biotechnology

ISSN: 0890-5436,  1532-4249

Year of publication: 2013

Volume: 27

Issue: 4

Pages: 279-302

Type: Article

DOI: 10.1080/08905436.2013.836709 GOOGLE SCHOLAR
Data source: Scopus