Main Antimicrobial Compounds in Table Olives
Author:
Affiliation:
1. Instituto de la Grasa (CSIC), Avda. Padre García Tejero 4, 41012-Seville, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0719757
Reference47 articles.
1. Essential oils: their antibacterial properties and potential applications in foods—a review
2. Pure Culture Fermentation of Green Olives
3. Mechanism of Enhancement of Lactic Acid Fermentation of Green Olives by Alkali and Heat Treatments
4. Influence of Pasteurization and Lye Treatment on the Fermentation of Spanish-Style Manzanilla Olives
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