Product and redox potential analysis of sauerkraut fermentation

C. van Dijk; T. Ebbenhorst Selles; H. Ruisch; T. Stolle-Smits; E. Schijvens; W.V. Deelen; C. Boeriu

doi:10.1021/jf990720t

Product and redox potential analysis of sauerkraut fermentation

C. van Dijk, T. Ebbenhorst Selles, H. Ruisch, T. Stolle-Smits, E. Schijvens, W.V. Deelen, C. Boeriu

Research output: Contribution to journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	132-139
Journal	Journal of Agricultural and Food Chemistry
Volume	48
Issue number	2
DOIs	https://doi.org/10.1021/jf990720t
Publication status	Published - 2000

Keywords

Fermentation
Organic acids
Redox potential
Sauerkraut
Sugars

Access to Document

10.1021/jf990720t

Cite this

@article{f0687fae1b994062a8f6a224d419de05,

title = "Product and redox potential analysis of sauerkraut fermentation",

keywords = "Fermentation, Organic acids, Redox potential, Sauerkraut, Sugars",

author = "{van Dijk}, C. and {Ebbenhorst Selles}, T. and H. Ruisch and T. Stolle-Smits and E. Schijvens and W.V. Deelen and C. Boeriu",

year = "2000",

doi = "10.1021/jf990720t",

language = "English",

volume = "48",

pages = "132--139",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

number = "2",

}

TY - JOUR

T1 - Product and redox potential analysis of sauerkraut fermentation

AU - van Dijk, C.

AU - Ebbenhorst Selles, T.

AU - Ruisch, H.

AU - Stolle-Smits, T.

AU - Schijvens, E.

AU - Deelen, W.V.

AU - Boeriu, C.

PY - 2000

Y1 - 2000

KW - Fermentation

KW - Organic acids

KW - Redox potential

KW - Sauerkraut

KW - Sugars

U2 - 10.1021/jf990720t

DO - 10.1021/jf990720t

M3 - Article

SN - 0021-8561

VL - 48

SP - 132

EP - 139

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 2

ER -