Study of the effects of pasteurization and selected microbial starters on functional traits of fermented table olives
Fuente: Food Microbiology
Publication date: September 2024Source: Food Microbiology, Volume 122Author(s): Annamaria Tarantini, Pasquale Crupi, Francesca Anna Ramires, Leone D'Amico, Giuseppe Romano, Federica Blando, Pierpaolo Branco, Maria Lisa Clodoveo, Filomena Corbo, Angela Cardinali, Gianluca Bleve