Lactic acid bacteria, creating the optimal starting conditions for fermentation of cabbage

by Nataliya E. Posokina, Anna I. Zakharova
Published 2019-09-01

The allocation of carbohydrates from vegetable raw materials and their identification with the use of capillary electrophoresis

by Stanislav I. Biryulin, Nataliya E. Posokina, Marina V. Trishkaneva
Published 2019-11-01

Study of the dynamics of the development of lactic acid microorganisms in the two-stage process of fermenting cabbage varieties "Parus"

by Vladimir V. Kondratenko, Nataliya E. Posokina, Jeanne A. Semenova, Vladimir I. Tereshonok
Published 2019-11-01