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1por Grippi, Francesca, Blanda, Valeria, Galluzzo, Paola, Bongiorno, Manuel, Sciacca, Carmela, Arcuri, Francesca, D’Agostino, Rosalia, Giacchino, Ilenia, Gucciardi, Francesca, D’Incau, Mario, Bertasio, Cristina, Torina, Alessandra, Guercio, AnnalisaEnlace del recurso
Publicado 2023
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2por Natella, Fausta, Pastore, Gianni, Aguzzi, Altero, Gabrielli, Paolo, Nardo, Nicoletta, Ambra, Roberto“…Chlorophyll pigments are thought to be responsible for the highly appreciated green color of unfermented Castelvetrano-style table olives, but no studies have considered the effects of a controlled addition of copper during storage or packaging at the industrial level. …”
Publicado 2023
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3por Guantario, Barbara, Zinno, Paola, Schifano, Emily, Roselli, Marianna, Perozzi, Giuditta, Palleschi, Claudio, Uccelletti, Daniela, Devirgiliis, Chiara“…In the present study, we report characterization at the species level of 49 Lactic Acid Bacteria (LAB) strains deriving from Nocellara del Belice table olives fermented with the Spanish or Castelvetrano methods, recently isolated in our previous work. …”
Publicado 2018
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