|
|
|
|
|
Liene Jansone, Zanda Kruma, Kristine Majore and Solvita Kampuse
The aim of this study was to evaluate dehydrated sauerkraut juice (DSJ) in bread and meat applications and investigate bioaccessibility (BAC) of TPC in the analyzed products. In current research, sauerkraut juice, dehydrated sauerkraut juice, and bread a...
ver más
|
|
|
|
|