2001•International Journal of Food MicrobiologyRequires access

Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures

Nancy Gardner, Tony Savard, Paule Obermeier, Gary Caldwell, Claude P. Champagne

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Key concepts: Starter, Fermentation, Lactic acid, Food science, Biology, Selection (genetic algorithm), Biotechnology, Chemistry

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Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures — Research Paper | ScholarLens