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Combined effect of starter culture and temperature on phenolic compounds during fermentation of Taggiasca black olives

✍ Scribed by Pistarino, Erika; Aliakbarian, Bahar; Casazza, Alessandro A.; Paini, Marco; Cosulich, Maria E.; Perego, Patrizia

Book ID: 120565821
Publisher: Elsevier Science
Year: 2013
Tongue: English
Weight: 452 KB
Volume: 138
Category: Article
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2012.11.021

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