Bacterias del ácido láctico en la fermentación de aceitunas de mesa-Reference-Cited by-同舟云学术

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Bacterias del ácido láctico en la fermentación de aceitunas de mesa

Published:1997-10-30 Issue:5 Volume:48 Page:297-311
ISSN:1988-4214
Container-title:Grasas y Aceites
language:
Short-container-title:Grasas y Aceites

Author:

Durán Quintana M. C.,Romero Barranco C.,García García P.,Brenes Balbuena M.,Garrido Fernández A.

Publisher

Editorial CSIC

Subject

Organic Chemistry,Food Science

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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2. Effect of lanthanide ions stress on lactic acid fermentation performance of Streptococcus thermophilus during milk processing;PROCEEDINGS OF THE 4TH INTERNATIONAL CONFERENCE OF ANIMAL SCIENCE AND TECHNOLOGY (ICAST 2021);2023

3. Behavior of Vibrio spp. in Table Olives;Frontiers in Microbiology;2021-06-04

4. Use of Air-Protected Headspace to Prevent Yeast Film Formation on the Brine of Leccino and Taggiasca Black Table Olives Processed in Industrial-Scale Plastic Barrels;Foods;2020-07-16

5. Use of selected yeast starter cultures in industrial-scale processing of brined Taggiasca black table olives;Food Microbiology;2019-12

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