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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

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dc.contributor.authorWiander, Britta-
dc.contributor.authorRyhänen, Eeva-Liisa-
dc.contributor.departmentMaa- ja elintarviketalouden tutkimuskeskus (MTT) / BEL Biotekniikka- ja elintarviketutkimus-
dc.date.accepted2008-10-27-
dc.date.accessioned2013-03-19T11:04:47Z
dc.date.accessioned2025-05-28T09:31:26Z
dc.date.available2013-03-19T11:04:47Z
dc.date.created2008-10-24-
dc.date.issued2008-
dc.description.dacok-
dc.description.stav-
dc.description.vuosik2008-
dc.format.bitstreamfalse
dc.format.pagerange386-389-
dc.identifier.olddbid415494
dc.identifier.oldhandle10024/474512
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/16606
dc.languageeng-
dc.publisherA V A Agrarverlag-
dc.publisher.placede-
dc.publisher.placeKempten-
dc.relation.ispartofseriesMilchwissenschaft-
dc.relation.issn0026-3788-
dc.relation.numberinseries4-
dc.relation.volume63-
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/474512
dc.subject.agriforsvihannekset-
dc.subject.agriforshapankaali-
dc.subject.agriforshapattaminen-
dc.subject.agriforsprobiootit-
dc.subject.agriforsmaitohappobakteerit-
dc.subject.agriforsmaitohappokäyminen-
dc.subject.agrovocvegetables-
dc.subject.agrovocfermentation-
dc.subject.agrovocprobiotics-
dc.subject.agrovoclactic acid bacteria-
dc.subject.agrovoclactic fermentation-
dc.subject.finagriRe-
dc.subject.ftesauerkraut-
dc.subject.ftesauerkraut juice-
dc.subject.keywordhapankaalimehu-
dc.teh13047702-
dc.titleIdentification 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-
dc.typeb-
dc.type.bib1. Asiantuntijatarkastetut tieteelliset artikkelit-
dc.type.okmfi=A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä|sv=A1 Originalartikel i en vetenskaplig tidskrift|en=A1 Journal article (refereed), original research|-

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