Lactic Acid Bacteria in Table Olive Fermentation-Reference-Cited by-同舟云学术

Lactic Acid Bacteria in Table Olive Fermentation

Published:2010 Issue: Volume: Page:369-376
ISSN:
Container-title:Olives and Olive Oil in Health and Disease Prevention
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Author:

Randazzo Cinzia L.,Rajendram Rajkumar,Caggia Cinzia

Publisher

Elsevier

Reference50 articles.

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3. Effects of fermentation and its control on the sensory characteristics of Conservolea variety green olives;Balatsouras;Appl. Environ. Microbiol.,1983

4. Taxonomic and physiological characteristics of the facultative rod type lactic acid bacteria isolated from fermenting green and black olives;Balatsouras;Grasas Aceites,1985

5. Transformation of oleuropein and its hydrolysis products during Spanish-style green olive processing;Brenes;J. Sci. Food Agric.,1998

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