Combined effect of starter culture and temperature on phenolic compounds during fermentation of Taggiasca black olives.
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Effects of Exogenous Yeast and Bacteria on the Microbial Population Dynamics and Outcomes of Olive FermentationsPhysico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives.Evaluation of chemical components of debittered olives undergone preservation and polyphenol oxidation
P2860
Combined effect of starter culture and temperature on phenolic compounds during fermentation of Taggiasca black olives.
description
2012 nî lūn-bûn
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2012年の論文
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2012年学术文章
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2012年学术文章
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2012年学术文章
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2012年学术文章
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2012年学术文章
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2012年学术文章
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2012年學術文章
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name
Combined effect of starter cul ...... ion of Taggiasca black olives.
@en
Combined effect of starter cul ...... ion of Taggiasca black olives.
@nl
type
label
Combined effect of starter cul ...... ion of Taggiasca black olives.
@en
Combined effect of starter cul ...... ion of Taggiasca black olives.
@nl
prefLabel
Combined effect of starter cul ...... ion of Taggiasca black olives.
@en
Combined effect of starter cul ...... ion of Taggiasca black olives.
@nl
P2093
P50
P1433
P1476
Combined effect of starter cul ...... ion of Taggiasca black olives.
@en
P2093
Erika Pistarino
Maria E Cosulich
Patrizia Perego
P304
P356
10.1016/J.FOODCHEM.2012.11.021
P577
2012-11-15T00:00:00Z