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Tasting of traditional Polish fermented cucumbers: Microbio..:
Cardinali, Federica
;
Botta, Cristian
;
Harasym, Joanna
...
Food Research International. 177 (2024) - p. 113851 , 2024
Link:
https://doi.org/10.1016/j.foodres.2023.113851
RT Journal T1
Tasting of traditional Polish fermented cucumbers: Microbiology, morpho-textural features, and volatilome
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2023.113851&Exemplar=1&LAN=DE A1 Cardinali, Federica A1 Botta, Cristian A1 Harasym, Joanna A1 Reale, Anna A1 Ferrocino, Ilario A1 Boscaino, Floriana A1 Orkusz, Agnieszka A1 Milanović, Vesna A1 Garofalo, Cristiana A1 Rampanti, Giorgia A1 Aquilanti, Lucia A1 Osimani, Andrea PB Elsevier BV YR 2024 SN 0963-9969 JF Food Research International VO 177 SP 113851 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2023.113851 DO https://doi.org/10.1016/j.foodres.2023.113851 SF ELIB - SuUB Bremen
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