Reducing the bloater spoilage incidence in fermented green olives during storage
Author:
Publisher
Editorial CSIC
Subject
Organic Chemistry,Food Science
Cited by 14 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. Lactic acid bacteria from Moroccan traditional foods: Techno-functional, health-promoting, nutraceutical value and application as a starter and bio-preservative agent in the food products;Bioresource Technology Reports;2024-09
2. Study of the factors affecting growth of Celerinatantimonas sp. and gas pocket formation in Spanish-style green olives;Food Control;2022-11
3. Formation of gas pocket defect in Spanish-style green olives by the halophile Celerinatantimonas sp.;Food Control;2022-06
4. FoodOmics as a new frontier to reveal microbial community and metabolic processes occurring on table olives fermentation;Food Microbiology;2020-12
5. A Review on Adventitious Lactic Acid Bacteria from Table Olives;Foods;2020-07-17
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