Estudio comparativo de cultivares de repollo (Brassica oleracea L. var. capitata L.) con relación a la producción de repollo fermentado: carbohidratos solubles, acidez total, pH y tiempo de fermentación

In a comparative study of twenty-three cabbage cultivars, regarding sauerkraut production under natural fermentative process, contents of soluble carbohydrates, total acidity as lactic acid, pH and fermentation time were determined. Through the results, it was verified that the levels of soluble ca...

Full description

Bibliographic Details

Main Authors:	Goldoni, J.S, Bonassi, I.A, Conceicao, F.A.D.
Format:	Artículo
Language:	Portugués
Published:	Instituto Interamericano de Cooperación para la Agricultura (IICA) 2022
Subjects:	VARIEDADES BRASSICA OLERACEA FERMENTACION CARBOHIDRATOS ACIDEZ PH FERMENTACION LACTICA BRASIL VARIETIES FERMENTATION CARBOHYDRATES ACIDITY LACTIC FERMENTATION BRAZIL Sede Central
Online Access:	https://repositorio.catie.ac.cr/handle/11554/12084