Influence of the Type of Sauerkraut Fermentation with Probiotics Strains on Folate Content, Antioxidant Activity and Sensory Analysis

dc.contributor.author	Jacome-Silva, Leslie-Gisella
dc.contributor.author	Marín-Iniesta, Fulgencio
dc.contributor.author	Tortosa-Díaz, Luis
dc.contributor.author	Planes-Muñoz, David
dc.contributor.author	López-Nicolás, Rubén
dc.date.accessioned	2026-03-09T08:36:43Z
dc.date.available	2026-03-09T08:36:43Z
dc.date.issued	2025-09-11
dc.identifier.citation	Jácome-Silva LG, Marín-Iniesta F, Tortosa-Díaz L, Planes-Muñoz D, López-Nicolas R. Influence of the Type of Sauerkraut Fermentation with Probiotics Strains on Folate Content, Antioxidant Activity and Sensory Analysis. Applied Sciences. 11 de septiembre de 2025;15(18):9934. doi:10.3390/app15189934
dc.identifier.uri	https://sms.carm.es/ricsmur/handle/123456789/24994
dc.language.iso	eng
dc.publisher	MDPI
dc.rights	Atribución/Reconocimiento 4.0 Internacional
dc.rights.uri	https://creativecommons.org/licenses/by/4.0/deed.es
dc.title	Influence of the Type of Sauerkraut Fermentation with Probiotics Strains on Folate Content, Antioxidant Activity and Sensory Analysis
dc.type	info:eu-repo/semantics/article
dc.relation.publisherversion	https://www.mdpi.com/2076-3417/15/18/9934
dc.type.version	info:eu-repo/semantics/publishedVersion
dc.identifier.doi	10.3390/app15189934
dc.journal.title	Applied Sciences-Basel
dc.identifier.essn	2076-3417