Selection of yeasts with multifunctional features for application as starters in natural black table olive processing
Author:
Funder
Spanish Government
Junta de Andalucía
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Reference34 articles.
1. Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses;Aponte;Food Microbiol.,2010
2. Role of yeasts in table olive production;Arroyo López;Int. J. Food Microbiol.,2008
3. Yeasts in table olive processing: desirable or spoilage microorganisms?;Arroyo-López;Int. J. Food Microbiol.,2012
4. Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications;Bautista-Gallego;Int. J. Food Microbiol.,2011
5. Technological and spoiling characteristics of the yeast microflora isolated from Bella di Cerignola table olives;Bevilacqua;Int. J. Food Sci. Technol.,2009
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