Salt reduction in vegetable fermentation: Reality or desire?

Literals

ou:tipoPublicacion
- Article
vivo:identifier
- 2013-2249
ou:bibtex
- @article{Bautista-Gallego2013,title = {Salt reduction in vegetable fermentation: Reality or desire?},journal = {Journal of Food Science},year = {2013},volume = {78},number = {8},author = {Bautista-Gallego, J. and Rantsiou, K. and Garrido-Fern{\'a}ndez, A. and Cocolin, L. and Arroyo-L{\'o}pez, F.N.}}
dcterms:creator
- Bautista-Gallego J.
ou:eid
- 2-s2.0-84882676474
bibo:doi
- 10.1111/1750-3841.12170
bibo:eissn
- 1750-3841
fabio:hasPublicationYear
- 2013
dcterms:contributor
- Bautista-Gallego J., Rantsiou K., Garrido-Fernandez A., Cocolin L., Arroyo-Lopez F.N.
bibo:issn
- 0022-1147
dcterms:publisher
- Journal of Food Science
dcterms:title
- Salt reduction in vegetable fermentation: Reality or desire?
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84882676474&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84882676474&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84882676474&origin=inward
ou:vecesCitado
- 48
bibo:volume
- 78