Evolution of Bacterial Communities, Physicochemical Changes and Sensorial Attributes of Natural Whole and Cracked Picual Table Olives During Spontaneous and Inoculated Fermentation
Author:
Funder
Interreg
Publisher
Frontiers Media SA
Subject
Microbiology (medical),Microbiology
Reference65 articles.
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3. Fermentation profiles of Manzanilla-Aloreá cracked green table olives in different chloride salt mixtures.;Bautista-Gallego;Food Microbiol.,2010
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