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Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation

✍ Scribed by Maria Aponte; Giuseppe Blaiotta; Francesco La Croce; Agata Mazzaglia; Vittorio Farina; Luca Settanni; Giancarlo Moschetti

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Formation of lactic acid bacteria–yeasts

✍ F.N. Arroyo-López; J. Bautista-Gallego; J. Domínguez-Manzano; V. Romero-Gil; F. 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 901 KB

Selection of lactic acid bacteria for us

✍ Mark A. Daeschel; Henry P. Fleming 📂 Article 📅 1984 🏛 Elsevier Science 🌐 English ⚖ 967 KB

Molecular characterization of lactic aci

✍ Agapi I. Doulgeraki; Paraskevi Pramateftaki; Anthoula A. Argyri; George-John E. 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 478 KB

THE USE OF SELECTED LACTIC ACID BACTERIA

✍ WIRAMSRI SRIPHOCHANART; WANWISA SKOLPAP 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 775 KB

Selection of potential probiotic lactic

✍ Anthoula A. Argyri; Georgia Zoumpopoulou; Kimon-Andreas G. Karatzas; Effie Tsaka 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 533 KB

Characterization of lactic acid bacteria

✍ Hikmate Abriouel; Nabil Benomar; Antonio Cobo; Natacha Caballero; Miguel Ángel F 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 510 KB