Order Article Reprints
Journal: Sustainability, 2024
Volume: 16
Number: 2431
Article:
Grapevine and Horseradish Leaves as Natural, Sustainable Additives for Improvement of the Microbial, Sensory, and Antioxidant Properties of Traditionally Fermented Low-Salt Cucumbers
Authors:
by
Justyna Staninska-Pięta, Paweł Cyplik, Agnieszka Drożdżyńska and Agnieszka Piotrowska-Cyplik
Link:
https://0-www-mdpi-com.brum.beds.ac.uk/2071-1050/16/6/2431
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