Application of central composite design and response surface methodology to the fermentation of olive juice by Lactobacillus plantarum and Debaryomyces hansenii-Reference-Cited by-同舟云学术

Application of central composite design and response surface methodology to the fermentation of olive juice by Lactobacillus plantarum and Debaryomyces hansenii

Published:2004-09 Issue:2 Volume:95 Page:157-168
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Tsapatsaris S,Kotzekidou P

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference25 articles.

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4. Establishment of conditions for green table olive fermentation at low temperature;Duran Quintana;Int. J. Food Microbiol.,1999

5. Pure culture fermentation of green olives;Etchells;Appl. Microbiol.,1966

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