Your browser doesn't support javascript.
loading
Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations.
Pino, Alessandra; De Angelis, Maria; Todaro, Aldo; Van Hoorde, Koenraad; Randazzo, Cinzia L; Caggia, Cinzia.
Afiliación
  • Pino A; Department of Agricultural, Food and Environment, University of Catania, Catania, Italy.
  • De Angelis M; Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy.
  • Todaro A; Department of Agricultural, Food and Forest Science, University of Palermo, Palermo, Italy.
  • Van Hoorde K; Laboratory of Brewing and Biochemistry, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.
  • Randazzo CL; Department of Agricultural, Food and Environment, University of Catania, Catania, Italy.
  • Caggia C; Department of Agricultural, Food and Environment, University of Catania, Catania, Italy.
Front Microbiol ; 9: 1125, 2018.
Article en En | MEDLINE | ID: mdl-29922251
Palabras clave
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Bases de datos: MEDLINE Idioma: En Revista: Front Microbiol Año: 2018 Tipo del documento: Article País de afiliación: Italia
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Bases de datos: MEDLINE Idioma: En Revista: Front Microbiol Año: 2018 Tipo del documento: Article País de afiliación: Italia