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Table Olive Fermentation Using Starter Cultures with Multifunctional Potential
Table olives are one of the most popular plant-derived fermented products. Their enhanced nutritional value due to the presence of phenolic compounds and monounsaturated fatty acids makes olives an important food commodity of the Mediterranean diet. However, despite its economic significance, table...
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| Veröffentlicht in: | Microorganisms |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI
2017
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5488101/ https://ncbi.nlm.nih.gov/pubmed/28555038 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/microorganisms5020030 |
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