The cutting type of vegetables influences the spontaneous fermentation rate
Fermented vegetables are mainly produced by the spontaneous fermentation of raw vegetables that are roughly or thinly cut, salted and incubated in an oxygen-free environment. Despite the variety of cutting types and their potential role in the rate of solute diffusion from vegetable tissue, and henc...
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| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Peer Community In
2025-05-01
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| Series: | Peer Community Journal |
| Subjects: | |
| Online Access: | https://peercommunityjournal.org/articles/10.24072/pcjournal.553/ |
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