PETÄJÄ, E.; MYLLYNIEMI, P.; PETÄJÄ, P. Use of inoculated lactic acid bacteria in fermenting sour cabbage. Agricultural and Food Science, [S. l.], v. 9, n. 1, p. 37–48, 2000. DOI: 10.23986/afsci.5651. Disponível em: https://journal.fi/afs/article/view/5651. Acesso em: 23 nov. 2024.