Özer, Ceren, and Hatice Kalkan Yıldırım. “Some Special Properties of Fermented Products With Cabbage Origin: Pickled Cabbage, Sauerkraut and Kimchi”. Turkish Journal of Agriculture - Food Science and Technology 7, no. 3 (March 12, 2019): 490–497. Accessed July 24, 2024. https://agrifoodscience.com/index.php/TURJAF/article/view/2350.