WIANDER, B.; KORHONEN, H. Preliminary studies on using LAB strains isolated from spontaneous sauerkraut fermentation in combination with mineral salt, herbs and spices in sauerkraut and sauerkraut juice fermentations. Agricultural and Food Science, [S. l.], v. 20, n. 2, p. 175–181, 2011. DOI: 10.2137/145960611797215682. Disponível em: https://journal.fi/afs/article/view/6017. Acesso em: 19 may. 2024.