Enterococci Isolated from Cypriot Green Table Olives as a New Source of Technological and Probiotic Properties
Author:
Publisher
MDPI AG
Subject
Plant Science,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science
Link
http://www.mdpi.com/2311-5637/4/2/48/pdf
Reference47 articles.
1. No 66—November 2012;Olives,2012
2. Kinetic Study of the Physicochemical and Microbiological Changes in “Seasoned” Olives during the Shelf-Life Period
3. Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential
4. Lactic Acid Fermentation of Vegetables and Fruits;Montet,2014
5. Lactic acid bacteria of foods and their current taxonomy
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