Characterization of the yeast population in olive brines-Reference-Cited by-同舟云学术

Characterization of the yeast population in olive brines

Published:1992-06 Issue:6 Volume:14 Page:279-283
ISSN:0266-8254
Container-title:Letters in Applied Microbiology
language:en
Short-container-title:

Author:

Marquina D.,Peres C.,Caldas F.V.,Marques J.F.,Peinado J.M.,Spencer-Martins I.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1472-765X.1992.tb00705.x/fullpdf

Reference10 articles.

1. Fermentación en medio aeróbico de acietunas maduras en salmuera con inyccción alternante de aire. Estudio de la influencia de la adición de cloruro cálcio sobre la textura;Quintana;Grasas Y Aceites,1986

2. Utilization of oleuropein by microorganisms associated with olive fermentations;Garrido-Fernandez;Canadian Journal of Microbiology,1978

3. Studies on the antimicrobial activity of olive phenolic compounds;Juven;Journal of Applied Bacteriology,1970

4. Yeasts occurring in brines during the fermentation and storage of green olives;Mrak;Food Technology,1956

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