Characterization of yeasts from Portuguese brined olives, with a focus on their potentially probiotic behavior

Published 2011 View Full Article

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Title
Characterization of yeasts from Portuguese brined olives, with a focus on their potentially probiotic behavior
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 6, Pages 1349-1354
Publisher
Elsevier BV
Online
2011-02-10
DOI
10.1016/j.lwt.2011.01.029

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