Fatty-acid alkyl esters in table olives in relation to abnormal fermentation and poorly conducted technological treatments-Reference-Cited by-同舟云学术

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Fatty-acid alkyl esters in table olives in relation to abnormal fermentation and poorly conducted technological treatments

Published:2016-04-08 Issue:2 Volume:67 Page:e130
ISSN:1988-4214
Container-title:Grasas y Aceites
language:
Short-container-title:Grasas y Aceites

Author:

Lanza B.,Di Serio M. G.,Di Giacinto L.

Publisher

Editorial CSIC

Subject

Organic Chemistry,Food Science

Reference1 articles.

1. Correlation of various clinical findings and Chief Complains with Histopathological pattern of Endometrial Biopsies; A study of 300 Cases. Research and Reviews.;Kumar;J Med Health Sci,2014

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Lactiplantibacillus plantarum Used as Single, Multiple, and Mixed Starter Combined with Candida boidinii for Table Olive Fermentations: Chemical, Textural, and Sensorial Characterization of Final Products;Fermentation;2021-10-25

2. Processing factors that affect the balance of alcohols and alkyl esters during ‘Arbequina’ olive oil production: Separation and clarification steps;LWT;2021-09

3. Quantitation of endogenous amount of ethanol, methanol and acetaldehyde in ripe fruits of different Spanish olive varieties;Journal of the Science of Food and Agriculture;2020-03-14

4. Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing;Journal of Agricultural and Food Chemistry;2018-04-13

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