The Effect of NaCl Concentration and Incubation Time on Oxalate and Total Acid in Fermented Cabbage using Various Microorganisms
As the highest agrocultural product, cabbage (Brassica oleracea var. capitata) remain consider as perishable vegetable and also known to contain an antinutritional compound, called oxalate. The oxalate salts is non-soluble compound in water, and thus settle on human kidney. The preservation and imp...
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| Formato: | article |
| Lenguaje: | EN |
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University of Brawijaya
2021
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| Acceso en línea: | https://doaj.org/article/2a7f2964dc7e40638a623bb89912d676 |
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