Editorial: Microbial communities in fermented products: current knowledge and future prospects

Samankaltaisia teoksia

• Isolation, Characterization, and Selection of Molds Associated to Fermented Black Table Olives
  Tekijä: Simona L. Bavaro, et al.
  Julkaistu: (2017-07-01)
• Table Olives More than a Fermented Food
  Tekijä: Giorgia Perpetuini, et al.
  Julkaistu: (2020-02-01)
• Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation
  Tekijä: Dimitrios A. Anagnostopoulos, et al.
  Julkaistu: (2019-12-01)
• Naturally Fermented Gordal and Manzanilla Green Table Olives: Effect of Single Yeast Starters on Fermentation and Final Characteristics of the Products
  Tekijä: José Luis Ruiz-Barba, et al.
  Julkaistu: (2024-08-01)
• Evolution of Bacterial Communities, Physicochemical Changes and Sensorial Attributes of Natural Whole and Cracked Picual Table Olives During Spontaneous and Inoculated Fermentation
  Tekijä: Dimitrios A. Anagnostopoulos, et al.
  Julkaistu: (2020-05-01)