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Microbiota of table olive fermentations and criteria of selection for their use as starters

Fermentation is one of the oldest methods for preserving of olives applied worldwide for thousands of years. However, olive processing is a speculative area where whether olives are fermented products or pickled products produced by organic acids and salt. Although lactobacilli and yeasts play a maj...

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Bibliografiske detaljer
Hovedforfatter: Heperkan, Dilek
Format: Artigo
Sprog:Inglês
Udgivet: Frontiers Media S.A. 2013
Fag:
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC3679444/
https://ncbi.nlm.nih.gov/pubmed/23781216
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2013.00143
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