TY  JOUR
TI  Chemical Composition and Sensory Profile of Sauerkraut from Different Cabbage Hybrids
KW  White cabbage
KW  quality
KW  fermentation
KW  sugars
KW  lactic acid bacteria
KW  microbiological parameters
KW  nutritional value
JO  Food Processing: Techniques and Technology
AU  Yanchenko, E.V.
AU  Volkova, G.S.
AU  Kuksova, E.V.
AU  Virchenko, I.I.
AU  Yanchenko, A.V.
AU  Serba, E.M.
AU  Ivanova, M.I.
PY  2023
IS  53
PB  Kemerovo State University