Evolution of microbiota during spontaneous and inoculated Tonda di Cagliari table olives fermentation and impact on sensory characteristics-Reference-Cited by-同舟云学术

Evolution of microbiota during spontaneous and inoculated Tonda di Cagliari table olives fermentation and impact on sensory characteristics

Published:2017-10 Issue: Volume:84 Page:64-72
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Comunian R.,Ferrocino I.^ORCID,Paba A.,Daga E.,Campus M.,Di Salvo R.,Cauli E.,Piras F.,Zurru R.,Cocolin L.

Funder

C.R.P: Regione Sardegna

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

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5. Microbial dynamics and biodiversity in table olive fermentation: Culture-dependent and -independent approaches;Botta;Frontiers in Microbiology,2012

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