Effect of different inoculation strategies of selected yeast and LAB cultures on Conservolea and Kalamàta table olives considering phenol content, texture, and sensory attributes
Author:
Affiliation:
1. Department of Chemistry, Section of Industrial and Food ChemistryUniversity of Ioannina Ioannina Greece
2. Consiglio Nazionale delle RicercheIstituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce Lecce Italy
Funder
European Commission
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10019
Reference39 articles.
1. Culture-independent study of the diversity of microbial populations in brines during fermentation of naturally-fermented Aloreña green table olives
2. Elaboration of table olives
3. Microbiological and physicochemical changes of naturally black olives fermented at different temperatures and NaCl levels in the brines
4. Effect of calcium chloride on mechanical properties and microbiological characteristics of cv.Conservolea naturally black olives fermented at different sodium chloride levels
5. Microbial dynamics and biodiversity in table olive fermentation: culture-dependent and -independent approaches
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