Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations

Nocellara Etnea is one of the main Sicilian cultivars traditionally used to produce both olive oil and naturally fermented table olives. In the present study, the effect of different salt concentrations on physico-chemical, microbiological, sensorial, and volatile organic compounds (VOCs) formation...

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Detalles Bibliográficos
Autores principales: Pino, Alessandra, De Angelis, Maria, Todaro, Aldo, Van Hoorde, Koenraad, Randazzo, Cinzia L., Caggia, Cinzia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5996112/
https://www.ncbi.nlm.nih.gov/pubmed/29922251
http://dx.doi.org/10.3389/fmicb.2018.01125

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5996112/
https://www.ncbi.nlm.nih.gov/pubmed/29922251
http://dx.doi.org/10.3389/fmicb.2018.01125

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