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The optimisation of traditional fermentation process of white cabbage (in relation to biogenic amines and polyamines

Biljana R Cvetković1, Lato L Pezo2, Tatjana Tasić1

  • 1Institute for Food Technology, University of Novi Sad, Bulevard Cara Lazara 1, 21 0000 Novi Sad, Serbia.

Food Chemistry
|August 31, 2014
PubMed

Keywords:
Biogenic amines and polyaminesFermented whole cabbage headsMicrobiological profileResponse Surface Methodology

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