Evolution of Bacterial Communities, Physicochemical Changes and Sensorial Attributes of Natural Whole and Cracked Picual Table Olives During Spontaneous and Inoculated Fermentation-Reference-Cited by-同舟云学术

Evolution of Bacterial Communities, Physicochemical Changes and Sensorial Attributes of Natural Whole and Cracked Picual Table Olives During Spontaneous and Inoculated Fermentation

Published:2020-05-29 Issue: Volume:11 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Anagnostopoulos Dimitrios A.,Kamilari Eleni,Tsaltas Dimitrios

Funder

Interreg

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference65 articles.

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