Improvement of Antioxidant Activities in Red Cabbage Sprouts by Lactic Acid Bacterial Fermentation

Publikationsart: Zeitschriftenbeiträge (peer-reviewed)
Titel: Improvement of Antioxidant Activities in Red Cabbage Sprouts by Lactic Acid Bacterial Fermentation
Medien: Food Biotechnology
DOI: 10.1080/08905436.2013.83670927
Heft: 4
Band: 27
ISBN: ISSN: 0890-5436
Autoren: Dase Hunaefi, Heidi Riedel, Nazim Gruda, Divine Nkonyam Akumo, Prof. Dr. Iryna Smetanska
Seiten: 279-302
Veröffentlichungsdatum: 31.12.2013
Zitation: Hunaefi, Dase; Riedel , Heidi; Gruda, Nazim; Akumo, Divine Nkonyam; Smetanska, Iryna (2013): Improvement of Antioxidant Activities in Red Cabbage Sprouts by Lactic Acid Bacterial Fermentation. Food Biotechnology 27 (4), S. 279-302. DOI: 10.1080/08905436.2013.83670927