The Influence of Various Chloride Salts to Reduce Sodium Content on the Quality Parameters of Şalgam (Shalgam): A Traditional Turkish Beverage Based on Black Carrot

<div>The development of total acidity as lactic acid and pH during the fermentation of şalgams produced using different chloride salts.</div>

Journal of Food Quality

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Figure 2

Figure 2: The Influence of Various Chloride Salts to Reduce Sodium Content on the Quality Parameters of Şalgam (Shalgam): A Traditional Turkish Beverage Based on Black Carrot 

Figure 2 | The Influence of Various Chloride Salts to Reduce Sodium Content on the Quality Parameters of Şalgam (Shalgam): A Traditional Turkish Beverage Based on Black Carrot 