Lactofermentation of Vegetables: Interactive Effects of Kombucha Starter Culture and Salinity on Culturable Microbial Dynamics, Safety‐Related Chemistry, and Sensory Quality of White and Purple Cabbage Sauerkraut

Cetin R. U., Ciniviz M., Kilci Z., Unal T.

JOURNAL OF FOOD BIOCHEMISTRY, vol.3560018, pp.1-16, 2026 (SCI-Expanded, Scopus)

  • Publication Type: Article / Article
  • Volume: 3560018
  • Publication Date: 2026
  • Doi Number: 10.1155/jfbc/3560018
  • Journal Name: JOURNAL OF FOOD BIOCHEMISTRY
  • Journal Indexes: Food Science & Technology Abstracts, Academic Search Ultimate (EBSCO), Natural Science Collection (ProQuest), Business Source Ultimate (EBSCO), Engineering Source (EBSCO), Scopus, Science Citation Index Expanded (SCI-EXPANDED), Compendex
  • Page Numbers: pp.1-16
  • Bursa Uludag University Affiliated: Yes