Sauerkraut and sauerkraut juice fermented spontaneously using mineral salt, garlic and algae
Year of publication
2011
Authors
Wiander, Britta; Palva, Airi
Organizations and authors
University of Helsinki
Palva Airi
Publication type
Publication format
Article
Parent publication type
Journal
Article type
Original article
Audience
ScientificPeer-reviewed
Peer-ReviewedMINEDU's publication type classification code
A1 Journal article (refereed), original researchPublication channel information
Journal
Volume
20
Issue
2
Pages
169-175
ISSN
Publication forum
Publication forum level
1
Open access
Open access in the publisher’s service
Yes
Open access of publication channel
Fully open publication channel
Self-archived
Unknown
Other information
Fields of science
Ecology, evolutionary biology; Biochemistry, cell and molecular biology; Plant biology, microbiology, virology; Genetics, developmental biology, physiology
Publication country
Finland
Language
English
International co-publication
No
Co-publication with a company
Unknown
The publication is included in the Ministry of Education and Culture’s Publication data collection
Yes