Brine salt concentration reduction and inoculation with autochthonous consortia: Impact on Protected Designation of Origin Nyons black table olive fermentations-Reference-Cited by-同舟云学术

Brine salt concentration reduction and inoculation with autochthonous consortia: Impact on Protected Designation of Origin Nyons black table olive fermentations

Published:2022-05 Issue: Volume:155 Page:111069
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Penland Marine,Pawtowski Audrey,Pioli Azzurra,Maillard Marie-Bernadette,Debaets Stella,Deutsch Stéphanie-Marie,Falentin Hélène,Mounier Jérôme,Coton Monika

Publisher

Elsevier BV

Subject

Food Science

Reference64 articles.

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