Cutting Type as a Key Factor in shaping Microbial Dynamics during Vegetable Fermentation
A recommendation of: Florence Valence, Romane Junker, Céline Baty, Olivier Rué, Mahendra Mariadassou, Marie-Noelle Madec, Marie-Bernadette Maillard, Anne-Sophie Bage, Victoria Chuat, Laurent Marché, Anne Thierry The cutting type of vegetables influences the spontaneous fermentation rate https://hal.science/hal-04701063v2
Authors
- Souhir Marsit (ORCID: https://orcid.org/0000-0003-2846-5013)
Institutions
- Université du Québec à Rimouski (CA)
Publication Details
- Journal
- Peer Community In Microbiology
- Published
- 2025-04-06
- DOI
- https://doi.org/10.24072/pci.microbiol.100158
- Citations
- 1
- Primary Topic
- Probiotics and Fermented Foods
- Type
- article
- Field-Weighted Citation Impact
- 1.16