Fermentation profile and optimization of green olive fermentation using Lactobacillus plantarum LPCO10 as a starter culture - Concepedia

Concepedia

Publication | Open Access

Fermentation profile and optimization of green olive fermentation using Lactobacillus plantarum LPCO10 as a starter culture

DOI Full Paper Access

131

Citations

9

References

2003

Year

M.Vega Leal-Sánchez, José Luis Ruiz-Barba, Antonio Higinio Sánchez, Luís Rejano, Rufino Jiménez-Dı́az, António Garrido

Food Microbiology

Lactobacillus Plantarum Lpco10Food FermentationLactic Acid BacteriaBiotechnologyFood BioprocessingMicrobiologyFermentation ProfileGreen Olive FermentationHealth Sciences

References

	Year	Citations

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