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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Detalhes bibliográficos
Main Authors: Bleve, Gianluca, Tufariello, Maria, Durante, Miriana, Perbellini, Ezio, Ramires, Francesca A., Grieco, Francesco, Cappello, Maria S., De Domenico, Stefania, Mita, Giovanni, Tasioula-Margari, Maria, Logrieco, Antonio F.
Formato: Artigo
Idioma:Inglês
Publicado em: Frontiers Media S.A. 2014
Assuntos:
Microbiology
Acesso em linha: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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