Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di NardÃ² and Leccino table olives-Reference-Cited by-同舟云学术

Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di NardÃ² and Leccino table olives

Published:2014-10-28 Issue: Volume:5 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Bleve Gianluca,Tufariello Maria,Durante Miriana,Perbellini Ezio,Ramires Francesca A.,Grieco Francesco,Cappello Maria S.,De Domenico Stefania,Mita Giovanni,Tasioula-Margari Maria,Logrieco Antonio F.

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference75 articles.

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5. Use of selected autochthonous lactic acid bacteria for Spanish style table olive fermentation;Aponte;Food Microbiol,2012

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