WIANDER, B.; PALVA, A. Sauerkraut and sauerkraut juice fermented spontaneously using mineral salt, garlic and algae. Agricultural and Food Science, [S. l.], v. 20, n. 2, p. 169–174, 2011. DOI: 10.2137/145960611797215718. Disponível em: https://journal.fi/afs/article/view/6016. Acesso em: 20 apr. 2024.