Impact of lactic acid bacteria starter inoculation on the Physico-chemical, microbiological, volatiles and sensory properties of natural black Gemlik (Olea europaea L., cv.) table olives-Reference-Cited by-同舟云学术

Impact of lactic acid bacteria starter inoculation on the Physico-chemical, microbiological, volatiles and sensory properties of natural black Gemlik (Olea europaea L., cv.) table olives

Published:2024-08 Issue: Volume:60 Page:104310
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Koyuncu Gülcan^ORCID,Cabaroglu Turgut^ORCID

Funder

Cukurova University

Publisher

Elsevier BV

Reference41 articles.

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3. Elucidation of infusion-induced changes in the key odorants and aroma profile of iranian endemic borage (Echium amoenum) herbal tea;Amanpour;Journal of Agricultural and Food Chemistry,2019

4. Benefits of the use of lactic acid bacteria starter in green cracked Cypriot table olives fermentation;Anagnostopoulos;Foods,2019

5. Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses;Aponte;Food Microbiology,2010

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