Improvement of Antioxidant Activities in Red Cabbage Sprouts by Lactic Acid Bacterial Fermentation

Author: Hunaefi Dase   Gruda Nazim   Riedel Heidi   Akumo Divine Nkonyam   Saw Nay Min Min Thaw   Smetanska Iryna  

Publisher: Taylor & Francis Ltd

ISSN: 0890-5436

Source: Food Biotechnology, Vol.27, Iss.4, 2013-10, pp. : 279-302

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