Identification of lactic acid bacteria strains isolated from spontaneously fermented sauerkraut and their use in fermentation of sauerkraut and sauerkraut juice in combination with a low NACI content

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Identification of lactic acid bacteria strains isolated from spontaneously fermented sauerkraut and their use in fermentation of sauerkraut and sauerkraut juice in combination with a low NACI content

Wiander, Britta; Ryhänen, Eeva-Liisa (2008)

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