Impact of NaCl reduction on lactic acid bacteria during fermentation of Nocellara del Belice table olives.
about
Metagenome-based surveillance and diagnostic approaches to studying the microbial ecology of food production and processing environments.In Vitro and in Vivo Selection of Potentially Probiotic Lactobacilli From Nocellara del Belice Table Olives.Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations.
P2860
Impact of NaCl reduction on lactic acid bacteria during fermentation of Nocellara del Belice table olives.
description
2016 nî lūn-bûn
@nan
2016年の論文
@ja
2016年論文
@yue
2016年論文
@zh-hant
2016年論文
@zh-hk
2016年論文
@zh-mo
2016年論文
@zh-tw
2016年论文
@wuu
2016年论文
@zh
2016年论文
@zh-cn
name
Impact of NaCl reduction on la ...... llara del Belice table olives.
@ast
Impact of NaCl reduction on la ...... llara del Belice table olives.
@en
type
label
Impact of NaCl reduction on la ...... llara del Belice table olives.
@ast
Impact of NaCl reduction on la ...... llara del Belice table olives.
@en
prefLabel
Impact of NaCl reduction on la ...... llara del Belice table olives.
@ast
Impact of NaCl reduction on la ...... llara del Belice table olives.
@en
P50
P356
P1433
P1476
Impact of NaCl reduction on la ...... ellara del Belice table olives
@en
P2093
Barbara Guantario
Paola Zinno
P304
P356
10.1016/J.FM.2016.12.001
P577
2016-12-06T00:00:00Z