Induced lactic acid fermentation of untreated green olives of the Conservolea cultivar byLactobacillus pentosus-Reference-Cited by-同舟云学术

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Induced lactic acid fermentation of untreated green olives of the Conservolea cultivar byLactobacillus pentosus

Published:2003 Issue:7 Volume:83 Page:667-674
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Panagou Efstathios Z,Tassou Chrysoula C,Katsaboxakis Constantinos Z

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference69 articles.

1. Fermented foods — a world perspective

2. IOOC, 81aReuni�n del Consejo Ole�cola Internacional. International Olive Oil Council, Jaen (1999).

3. and Biotecnolog�a de la Aceituna de Mesa. Consejo Superior de Investigaciones Cient�ficas, Instituto de la Grasa, Madrid (1985).

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