Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olives
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03782-x.pdf
Reference39 articles.
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4. Blanco P, Sieiro C, Villa TG (1999) Production of peptic enzymes in yeasts. FEMS Microbiol Lett 175(1):1–9
5. Cabrera-Bañegil M, Schaide T, Manzano R, Delgado-Adámez J, Durán-Merás I, Martín Vertedor D (2017) Optimization and validation of a rapid liquid chromatography method for determination of the main polyphenolic compounds in table olives and in olive paste. Food Chem 233:164–173
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