Salicornia ramosissima as a salt substitute in the fermentation of white cabbage
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DOI: 10.1007/s13197-021-05047-y
Abstract: This research aimed to study the fermentation of white cabbage ( Brassica oleracea ) replacing salt, totally or partially, with halophyte Salicornia ramosissima , to reduce the sodium content in the final products. Three fermentation… read more here.
Keywords: fermentation; white cabbage; fermentation white; salicornia ... See more keywords