Using a polynomial model for fungi from table olives
Author:
Affiliation:
1. Department of Agriculture, Food and Environmental Science; University of Foggia; Via Napoli 25 Foggia 71122 Italy
Funder
Apulian Region
BiotecA
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13083/fullpdf
Reference36 articles.
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3. Selection of an autochthonous Saccharomyces cerevisiae strain for the vinification of “Moscato di Saracena”, a southern Italy (Calabria Region) passito wine;Aponte;Food Microbiology,2016
4. Role of yeasts in table olive production;Arroyo-López;International Journal Food Microbiology,2008
5. Potential benefits of the application of yeast starters in table olive processing;Arroyo-López;Frontiers in Microbiology,2012
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