Study of the inhibitory activity of phenolic compounds found in olive products and their degradation by Lactobacillus plantarum strains

Published 2007 View Full Article

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Title
Study of the inhibitory activity of phenolic compounds found in olive products and their degradation by Lactobacillus plantarum strains
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 107, Issue 1, Pages 320-326
Publisher
Elsevier BV
Online
2007-08-24
DOI
10.1016/j.foodchem.2007.08.043

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