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    Sauerkraut juice fermented with different symbiotic starter cultures: comprehensive assessment of physicochemical, rheological, antioxidant, and microbiological characteristics

    Sauerkraut juice fermented with different symbiotic starter cultures: comprehensive assessment of physicochemical, rheological, antioxidant, and microbiological characteristics by Richardos Nikolaos Salek, Pavel Pleva, Daniela Sumczynski, Štěpán Vinter, Jana Kopečková, Anita Rejdlová, Eva Lorencová

    Published 2025-05-01
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