Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by B. WIANDER
Sauerkraut and Sauerkraut Juice Fermented Spontaneously Using Mineral Salt, Garlic and Algae
Agricultural and Food Science
Food Science
Related publications
Fermented Sauerkraut Juice as Antimicrobial Agent: An in Vitro Study
INTERNATIONAL RESEARCH JOURNAL OF PHARMACY
Sauerkraut: A Probiotic Superfood
Functional Foods in Health and Disease
Regular Consumption of Sauerkraut and Its Effect on Human Health: A Bibliometric Analysis
Global Advances In Health and Medicine
Medicine
Monitoring of Leuconostoc Population During Sauerkraut Fermentation by Quantitative Real-Time Polymerase Chain Reaction
Journal of Microbiology and Biotechnology
Applied Microbiology
Biotechnology
Medicine
Production of Fermented Red Beet Juice Using Probiotic Lactobacilli Bacteria
Comparison of Chemical Composition of Fresh and Fermented Cabbage Juice
Elaboration of Garlic and Salt Spice With Reduced Sodium Intake
Anais da Academia Brasileira de Ciencias
Multidisciplinary
A Method for the Estimation of the Salt Content From thepHvalue of Apple Juice, and Some Comparative Analyses of the Mineral Content of the Juice and Whole Apple
Biochemical Journal
Development of Blueberry and Carrot Juice Blend Fermented by Lactobacillus Reuteri LR92
Beverages
