Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives-Reference-Cited by-同舟云学术

Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives

Published:2017-05 Issue: Volume:63 Page:72-83
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Bonatsou Stamatoula,Iliopoulos Vasilis^ORCID,Mallouchos Athanasios^ORCID,Gogou Eleni,Oikonomopoulou Vasiliki^ORCID,Krokida Magdalini,Taoukis Petros,Panagou Efstathios Z.^ORCID

Funder

GRECHIN OLIV

European Union

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference63 articles.

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