Role of yeasts in table olive production

Author:

Arroyo-López F.N.,Querol A.,Bautista-Gallego J.,Garrido-Fernández A.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference82 articles.

1. Production of antioxidants, aromas, colours, flavours, and vitamins by yeasts;Abbas,2006

2. The effect of acetic acid on the specific growth rate on acetic acid tolerance and trehalose content of Saccharomyces cerevisiae;Arneborg;Biotechnology Letters,1995

3. Kinetic study of the physicochemical and microbiological changes in seasoned olives during the shelf period;Arroyo López;Journal of Agriculture and Food Chemistry,2005

4. Use of molecular methods for the identification of yeast associated with table olives;Arroyo López;Food Microbiology,2006

5. Arroyo López, F.N., 2007. Conservación y envasado de aceitunas de mesa aliñadas de la variedad Manzanilla-Aloreña. Diseño de modelos matemáticos para el crecimiento e inactivación de las poblaciones de microorganismos. Doctoral thesis. University of Seville.

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