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Application of starter cultures to table olive fermentation: an overview on the experimental studies
Table olives are one of the oldest fermented foods and are considered as an important component of the Mediterranean diet, since their richness in monounsaturated fats (primarily oleic acid) and phenolic compounds may function as antioxidants in the human body; in the Western world they represent on...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Frontiers Research Foundation
2012
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3400274/ https://ncbi.nlm.nih.gov/pubmed/22833739 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2012.00248 |
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