Some Special Properties of Fermented Products with Cabbage Origin: Pickled Cabbage, Sauerkraut and Kimchi
Consumption of fermented products rich in antioxidants, anti-inflammatory, anti-diabetes, anti-obesity and anti-carcinogenic compounds is growing into a key strategy to fortify antioxidant defense system. Cabbage products produced by lactic-acid fermentation are chosen via their special microbiota....
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2019-03-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2350 |
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