Progress in table olive debittering: Degradationin vitroof oleuropein and its derivatives byLactobacillus plantarum-Reference-Cited by-同舟云学术

Progress in table olive debittering: Degradationin vitroof oleuropein and its derivatives byLactobacillus plantarum

Published:1996-05 Issue:5 Volume:73 Page:593-597
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Marsilio V.¹,Lanza B.¹,Pozzi N.²

Affiliation:

1. ; Istituto Sperimentale per la Elaiotecnica; Città S. Angelo (PE) 65013 Italy

2. Ispettorato Centrale Repressione Frodi; Città S. Angelo (PE) 65013 Italy

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference27 articles.

1. Vapor Analysis of Fermented Spanish-Type Green Olives by Gas-Chromatogra-phy;Fleming;J. Food Sci.,1969

2. Table Olive Production, Processing and Standards in Italy;Marsilio;Olivae,1993

3. Fermenti Lattici e Lieviti nella Fermentazione delle Olive in Salamoia;Cantarelli;Industrie Conserve,1958

4. Microorganismos Relacionados con el Aderezo de Aceitunas Verdes;Gonzalez Cancho;Grasas y Aceites,1967

5. Estudios sobre el Aderezo de Aceitunas Verdes. XXIII. La Preparacion y Fermentacion de las Aceitunas en Recipientes de Gran Capacidad;Borbollà y Alcalà;Ibid.,1969

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