Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives

Table olives are one of the most important traditional fermented vegetables in Europe and their world consumption is constantly increasing. In the Greek style, table olives are obtained by spontaneous fermentations, without any chemical debittering treatment. Evolution of sugars, organic acids, alco...

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Detalles Bibliográficos
Autores principales: Bleve, Gianluca, Tufariello, Maria, Durante, Miriana, Perbellini, Ezio, Ramires, Francesca A., Grieco, Francesco, Cappello, Maria S., De Domenico, Stefania, Mita, Giovanni, Tasioula-Margari, Maria, Logrieco, Antonio F.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2014
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4211558/
https://www.ncbi.nlm.nih.gov/pubmed/25389422
http://dx.doi.org/10.3389/fmicb.2014.00570

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4211558/
https://www.ncbi.nlm.nih.gov/pubmed/25389422
http://dx.doi.org/10.3389/fmicb.2014.00570

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