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Formation of lactic acid bacteria–yeasts communities on the olive surface during Spanish-style Manzanilla fermentations

✍ Scribed by F.N. Arroyo-López; J. Bautista-Gallego; J. Domínguez-Manzano; V. Romero-Gil; F. Rodriguez-Gómez; P. García-García; A. Garrido-Fernández; R. Jiménez-Díaz

Book ID: 118446442
Publisher: Elsevier Science
Year: 2012
Tongue: English
Weight: 901 KB
Volume: 32
Category: Article
ISSN: 0740-0020
DOI: 10.1016/j.fm.2012.07.003

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