Effects of Different Controlled Temperatures on Spanish-Style Fermentation Processes of Olives
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Title
Effects of Different Controlled Temperatures on Spanish-Style Fermentation Processes of Olives
Authors
Keywords
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Journal
Foods
Volume 10, Issue 3, Pages 666
Publisher
MDPI AG
Online
2021-03-22
DOI
10.3390/foods10030666
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Related references
Note: Only part of the references are listed.- Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olives
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- Phenolic trend and hygienic quality of green table olives fermented with Lactobacillus plantarum starter culture
- (2015) Cinzia Benincasa et al. FOOD CHEMISTRY
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- Table olive fermentation with multifunctional Lactobacillus pentosus strains
- (2013) F. Rodríguez-Gómez et al. FOOD CONTROL
- Combined effect of starter culture and temperature on phenolic compounds during fermentation of Taggiasca black olives
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- Potential use of olive mill wastewater in the preparation of functional beverages: A review
- (2012) Hanaa Zbakh et al. Journal of Functional Foods
- Influence of fruit ripeness and salt concentration on the microbial processing of Arbequina table olives
- (2009) Albert Hurtado et al. FOOD MICROBIOLOGY
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