Effect of Glucose and Inactivated Yeast Additions on the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Nocellara del Belice Table Olives
Author:
Affiliation:
1. Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze Bldg. 5, Ent. C, 90128 Palermo, Italy
2. Geolive Belice S.r.l., S.S. 115 Km dir. Marinella, 91022 Castelvetrano, Italy
Abstract
Funder
European Union-FESR or FSE, PON Research and Innovation
Ministry of University and Research in Italy
Publisher
MDPI AG
Subject
Plant Science,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science
Link
https://www.mdpi.com/2311-5637/9/7/634/pdf
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4. Study of the anti-lactic acid bacteria compounds in table olives;Medina;Int. J. Food Sci. Technol.,2009
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