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Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives
Table olives are one of the most important traditional fermented vegetables in Europe and their world consumption is constantly increasing. In the Greek style, table olives are obtained by spontaneous fermentations, without any chemical debittering treatment. Evolution of sugars, organic acids, alco...
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| 主要な著者: | , , , , , , , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Frontiers Media S.A.
2014
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4211558/ https://ncbi.nlm.nih.gov/pubmed/25389422 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2014.00570 |
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