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, cilt.3560018, ss.1-16, 2026 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 3560018
  • Basım Tarihi: 2026
  • Doi Numarası: 10.1155/jfbc/3560018
  • Dergi Adı: JOURNAL OF FOOD BIOCHEMISTRY
  • Derginin Tarandığı İndeksler: 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
  • Sayfa Sayıları: ss.1-16
  • Bursa Uludağ Üniversitesi Adresli: Evet