Combined effect of starter culture and temperature on phenolic compounds during fermentation of Taggiasca black olives-Reference-Cited by-同舟云学术

Combined effect of starter culture and temperature on phenolic compounds during fermentation of Taggiasca black olives

Published:2013-06 Issue:2-3 Volume:138 Page:2043-2049
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Pistarino Erika,Aliakbarian Bahar,Casazza Alessandro A.,Paini Marco,Cosulich Maria E.,Perego Patrizia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

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2. The effect of citric acid on the phenolic contents of olive oil;Aliakbarian;Food Chemistry,2009

3. Antioxidant activity and biological evaluation of olive pomace extract;Aliakbarian;Natural Product Research, 26(24),2012

4. Industrial improvement for naturally black olives production of Manzanilla and Arauco cultivars;Álvarez;Journal of Food Processing and Preservation,2012

5. Microbial quality and yeast population dynamics in cracked green table olives’ fermentations;Alves;Food Control,2012

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