Bacterial metataxonomic analysis of industrial Spanish-style green table olive fermentations-Reference-Cited by-同舟云学术

Bacterial metataxonomic analysis of industrial Spanish-style green table olive fermentations

Published:2022-07 Issue: Volume:137 Page:108969
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

López-García Elio,Benítez-Cabello Antonio^ORCID,Rodríguez-Gómez Francisco,Romero-Gil Verónica,Garrido-Fernández Antonio,Jiménez-Díaz Rufino,Arroyo-López Francisco Noé

Funder

Ministerio de Ciencia e Innovación

Junta de Andalucía

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference63 articles.

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3. Formation of lactic acid bacteria–yeasts communities on the olive surface during Spanish-style Manzanilla fermentations;Arroyo-López;Food Microbiology,2012

4. Delving into the bacterial diversity of spoiled green Manzanilla Spanish-style table olive fermentations;Arroyo-López;International Journal of Food Microbiology,2021

5. Role of yeasts in table olive production;Arroyo-López;International Journal of Food Microbiology,2008

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